Creamy Baked Dijon Chicken Thighs
A comforting one-dish dinner featuring juicy chicken thighs roasted over vegetables in a decadent Dijon cream sauce.
Ingredients
For the Chicken and Sauce
- 8 pieces bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream or use 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
- 2 medium Yukon Gold potatoes cut into 1-inch cubes
- 1 medium red onion cut into wedges
- 1 tablespoon olive oil for the vegetables
- 1 teaspoon dried rosemary
- as needed Salt and freshly ground black pepper
Instructions
Preparation
- Preheat the oven to 400°F (205°C) and let it fully preheat.
- In a large bowl, combine carrots, parsnips, potatoes, and red onion. Drizzle with 1 tablespoon olive oil, sprinkle with dried rosemary, salt, and pepper, and toss to coat.
- Spread the vegetables evenly in a large baking dish.
- In a separate bowl, whisk together Dijon mustard, heavy cream, 1 tablespoon olive oil, honey, garlic powder, onion powder, dried thyme, paprika, salt, and pepper until smooth.
- Pat the chicken thighs dry with paper towels and arrange them skin side up over the vegetables in the baking dish.
- Liberally brush each thigh with the Dijon cream mixture and reserve any extra sauce for serving.
Cooking
- Place the baking dish on the middle rack and bake uncovered for 40 to 45 minutes, or until the chicken is cooked through and the juices run clear when pierced.
- For extra-crisp skin, switch to broil for 2 to 3 minutes, watching closely to prevent burning.
Serving
- Remove from the oven and allow the chicken to rest for 5 minutes.
- Spoon pan sauce over thighs and vegetables when plating.
Notes
For dairy-free, replace heavy cream with full-fat coconut milk. Serve with salads or green beans for freshness. Wine pairing: Chardonnay or Pinot Noir.