For an extra layer of flavor, add a minced clove of garlic to the honey-mustard marinade. Feel free to substitute other vegetables such as broccoli florets, bell peppers, or zucchini. Adjust steaming and roasting times accordingly. If you don't have an oven-safe skillet, you can transfer the chicken and vegetables to a baking dish after searing the chicken. Serve with a side of quinoa, rice, or roasted potatoes for a complete and satisfying meal. Garnish with fresh parsley or thyme before serving for a pop of color and freshness.
Roasted Honey-Mustard Chicken Thighs with Vegetables
-
PREP TIME10 mins
-
COOK TIME45 mins
-
TOTAL TIME55 mins
-
SERVING6 People
-
VIEWS11
Elevate your weeknight dinner with these succulent roasted chicken thighs, glazed in a luscious honey-mustard sauce and accompanied by tender, vibrant vegetables. A symphony of sweet, tangy, and savory flavors awaits!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate24 g
-
Cholesterol122 mg
-
Fiber5 g
-
Protein35 g
-
Saturated Fat5 g
-
Sodium405 mg
-
Sugar15 g
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). (5 minutes)
02
StepIn a large bowl, whisk together the Dijon mustard, honey, lemon juice, thyme, salt, and pepper. Add the chicken thighs and toss to ensure they are evenly coated with the marinade. (5 minutes)
03
StepPrepare the vegetables: Steam the carrots until they are slightly softened. (8 minutes). Transfer to a bowl. Steam the asparagus until they are bright green and crisp-tender. (6 minutes). Add to the bowl with the carrots.
04
StepHeat a large oven-safe skillet (cast iron is ideal) over medium heat. Add the olive oil and butter. Once the butter is melted and the skillet is hot, add the marinated chicken thighs. Sear the chicken for 6-8 minutes until deeply browned on one side. Flip the chicken and cook for an additional 4 minutes to brown the other side. (12 minutes)
05
StepAdd the steamed carrots and asparagus to the skillet around the chicken thighs. (3 minutes)
06
StepTransfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken thighs are cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). (30 minutes)
07
StepRemove the skillet from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish. (7 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Verlie Kessler
Jun 30, 2025A great way to get my kids to eat their vegetables!
Cornelius Andersongerlach
Jun 27, 2025This recipe is a lifesaver on busy weeknights! The chicken is so juicy and flavorful.
Tina Howell
Jun 24, 2025The vegetables were perfectly cooked!
Dudley Gleichner
Jun 21, 2025Will definitely make this again!
Branson Rempel
Jun 18, 2025I love how customizable this recipe is!
Virginia Ruecker
Jun 17, 2025Easy to follow and so yummy!
Cristopher Konopelski
Jun 16, 2025I swapped out the asparagus for broccoli, and it was still delicious!
Leda Hoeger
Jun 10, 2025I marinated the chicken overnight, and it was even better the next day.
Monty Reynolds
Jun 9, 2025The honey-mustard glaze is amazing! My family loved it.
Merritt Boyer
Jun 7, 2025I added a little garlic powder to the marinade for extra flavor.