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How to Make Roasted Honey-Mustard Chicken Thighs with Vegetables - A Step-by-Step Guide

Looking for a delicious and easy-to-make recipe that's perfect for a family dinner or a cozy night in? Look no further than this recipe for Roasted Honey-Mustard Chicken Thighs with Vegetables. This dish is not only packed with flavors but is also a balanced and nutritious meal that will leave you feeling satisfied and happy.

The combination of honey and mustard in this recipe creates a sweet and tangy glaze that perfectly complements the savory flavors of the chicken thighs and vegetable...

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Ingredients

  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • lemon, juiced
  • ½ teaspoon dried thyme
  • salt and pepper to taste
  • 10 skinless, boneless chicken thighs
  • 8 carrots, sliced
  • 1 bunch fresh asparagus, cut into thirds
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
  • Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
  • Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

    • Nutrition

    393 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 122mg
    • Sodium: 405mg
    • Total Carbohydrate: 24g
    • Dietary Fiber: 5g
    • Total Sugars: 15g
    • Protein: 35g
    • Vitamin C: 24mg
    • Calcium: 79mg
    • Iron: 4mg
    • Potassium: 787mg

    Categories

    Chicken recipes
    Roasted recipes
    Thigh recipes
    Vegetable recipes