Creamy Baked Dijon Chicken Thighs
This one-pan dinner features caramelized, roasted root vegetables with rich, tangy Dijon-cream–coated chicken thighs, perfect for a comforting weeknight meal.
Ingredients
For the chicken
- 8 pieces bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream or half-and-half for a lighter sauce
- 1 tablespoon olive oil for the sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste Salt and freshly ground black pepper
For the vegetables
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces or substitute with sweet potato
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes russets can be used for crisper edges
- 1 medium red onion, cut into wedges
- 1 tablespoon olive oil for the vegetables
- 1 teaspoon dried rosemary
Instructions
Preparation
- Preheat oven to 400°F (205°C). Lightly oil a large baking dish or rimmed sheet pan.
- In a large bowl, combine carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon olive oil, sprinkle dried rosemary, salt, and pepper; toss to coat. Spread vegetables in a single layer in the prepared pan.
- In a separate bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and salt and pepper until smooth. Taste and adjust seasoning.
- Pat chicken thighs very dry with paper towels and arrange skin-side up over the vegetables. Brush each thigh generously with the Dijon-cream sauce, reserving a few tablespoons for serving.
Cooking
- Bake uncovered for 40–45 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C) and the vegetables are tender. For extra-crispy skin, broil for an additional 2–3 minutes while watching closely.
- Remove from oven and let rest for 5 minutes. Spoon reserved sauce over chicken and vegetables before serving.
Notes
You can make this ahead by assembling the vegetables and making the sauce separately, storing in the fridge for up to 24 hours. Adjust baking time for boneless thighs, and consider using Greek yogurt off-heat for a creamy sauce instead of heavy cream.