Description
Creamy Baked Dijon Chicken Thighs are golden, tender, and bursting with flavor. Chicken thighs are coated in a creamy Dijon mustard sauce and baked alongside a medley of roasted vegetables for a complete and satisfying weeknight meal.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, as needed
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper to make the sauce.
- Place chicken thighs in a baking dish and coat them evenly with the sauce.
- In a separate bowl, toss carrots, parsnips, potatoes, and red onion with olive oil, rosemary, salt, and pepper.
- Arrange vegetables around the chicken in the baking dish.
- Bake uncovered for 40–45 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Serve chicken thighs with roasted vegetables, spooning extra sauce from the pan over the top.
Notes
- Pound chicken thighs slightly if they vary in size for even cooking.
- Substitute sweet potatoes or Brussels sprouts for variation.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American