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Creamy Baked Dijon Chicken Thighs

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A comforting and uncomplicated dish featuring bone-in chicken thighs in a creamy Dijon mustard sauce, paired with roasted vegetables.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup Dijon mustard
  • 1/4 cup heavy cream
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 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 vegetables)
  • 1 teaspoon dried rosemary
  • Salt and freshly ground black pepper, as needed

Instructions

  1. Preheat your oven to 400°F (205°C).
  2. In a large bowl, mix the carrots, parsnips, Yukon Gold potatoes, and red onion. Drizzle with 1 tablespoon of olive oil, sprinkle with dried rosemary, salt, and pepper. Toss until the veggies are well coated. Spread them evenly in a baking dish.
  3. In a separate bowl, whisk together the Dijon mustard, heavy cream, 1 tablespoon of olive oil, honey, garlic powder, onion powder, dried thyme, paprika, salt, and pepper until smooth.
  4. Pat the chicken thighs dry and arrange them on top of the vegetable mixture in the baking dish. Generously brush them with the Dijon cream sauce.
  5. Bake for 40–45 minutes, or until the chicken is golden brown and cooked through. For an even crispier finish, broil for an additional 2–3 minutes.
  6. Allow the dish to rest for 5 minutes before serving alongside the roasted veggies.

Notes

Marinate chicken in sauce for extra flavor and ensure chicken skin is patted dry for crispiness.

Nutrition

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