Creamy Baked Dijon Chicken Thighs
A weeknight-friendly roast that combines tangy mustard and honey with juicy chicken thighs, served alongside roasted root vegetables in a creamy sauce.
Ingredients
For the Chicken Thighs
- 8 pieces bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup heavy cream Substitute with half-and-half for a lighter version.
- 1 tablespoon olive oil (for the sauce)
- 2 tablespoons honey Adjust to taste for less sweetness.
- 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 Can substitute with red or sweet potatoes.
- 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). Allow it to fully preheat.
- In a large bowl, combine the 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 medium bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, dried thyme, paprika, and salt and pepper until smooth.
- Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
Cooking
- Arrange the chicken thighs skin side up over the vegetables in the baking dish.
- Brush the prepared Dijon cream sauce liberally over the thighs.
- Bake uncovered for 40–45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- If desired, switch to broil for 2–3 minutes for extra browning.
- Remove from oven and let the chicken rest for 5 minutes before serving.
- Spoon pan sauce and roasted vegetables onto plates.
Notes
Store leftovers in an airtight container for up to 3–4 days. Freezing is possible for up to 2 months. For best texture, reheat in an oven.