Mustard-Roasted Chicken Thighs With Vegetables

Name: Mustard-Roasted Chicken Thighs With Vegetables
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 2 tbsp olive oil; 10-12 small carrots; 1 small red onion; 1 small bulb of fennel; Sea Salt and Freshly Cracked Pepper; Dash of crushed red pepper flakes; garlic powder; 1 tsp fresh thyme leaves; 4-5 boneless skinless chicken thighs; 1 ½ tbsp whole-grain mustard; 1 tbsp soy sauce; ⅛ tsp freshly cracked black pepper; ¼ cup of water; 2-3 sprigs of fresh thyme

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
4
Course
Main Course
Cuisine
American

Mustard-Roasted Chicken Thighs With Vegetables

Owen Wood

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

2 tbsp olive oil divided
10-12 small carrots peeled, any thick carrots cut in half lengthwise
1 small red onion cut into wedges
1 small bulb of fennel cut into wedges
Sea Salt and Freshly Cracked Pepper to taste
Dash of crushed red pepper flakes to taste
garlic powder to taste
1 tsp fresh thyme leaves
4-5 boneless skinless chicken thighs
1 ½ tbsp whole-grain mustard
1 tbsp soy sauce
⅛ tsp freshly cracked black pepper
¼ cup of water
2-3 sprigs of fresh thyme

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Instructions

Heat the oven to 400 degrees. Coat a large Dutch oven or large cast iron skillet with olive oil cooking spray. .
Spread the carrots, onion wedges, and fennel wedges all over the Dutch oven
Drizzle with 1 tablespoon of olive oil then season with fresh thyme leaves, garlic powder, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Place into the oven and roast for 25 minutes.
While the veggies are roasting, pat the chicken thighs dry with a paper towel. Combine the mustard, soy sauce, and 1/4 teaspoon pepper in a large bowl. Add the chicken and mix to coat the chicken evenly.
Remove the large Dutch oven from the oven and place the veggies on a plate; set aside.
Add the remaining olive oil into the Dutch oven over medium-high heat. Once the pan is HOT add the chicken thighs and cook for 2-3 minutes.
Remove from heat, flip the chicken thighs over and add the roasted vegetables all around the chicken.
Add the water (to prevent the veggies from burning) and some sprigs of thyme and place back into the oven. Roast until the chicken is cooked through and the vegetables are tender, about 20-25 minutes.
Let the chicken rest for a few minutes then spoon the veggies onto a plate and place a piece of chicken on top. Serve and enjoy.