Name: Creamy Baked Dijon Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs; 1/2 cup Dijon mustard; 1/4 cup heavy cream; 1 tablespoon olive oil (for sauce); 2 tablespoons honey; 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 veggies); 1 teaspoon dried rosemary; Salt and freshly ground black pepper, as needed

Description

A fuss-free, creamy baked chicken dish featuring crispy Dijon chicken thighs and roasted vegetables in a tangy sauce.

Ingredients

Scale

8 bone-in, skin-on chicken thighs
1/2 cup Dijon mustard
1/4 cup heavy cream
1 tablespoon olive oil (for sauce)
2 tablespoons honey
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 veggies)
1 teaspoon dried rosemary
Salt and freshly ground black pepper, as needed

Instructions

Set oven temperature to 400°F (205°C) and allow to fully preheat.
Combine carrots, parsnips, potatoes, and red onion in a large bowl. Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well, then spread evenly in a baking dish.
In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth.
Pat chicken thighs dry with paper towels. Arrange thighs skin side up over the vegetables in the baking dish. Brush liberally with the Dijon cream sauce.
Place the baking dish in the oven and bake uncovered for 40-45 minutes or until chicken is cooked through.
Switch oven to broil for 2-3 minutes to further brown chicken skin if desired, watching closely.
Allow chicken to rest for 5 minutes before serving with roasted vegetables and pan sauce.

Notes

Preheat the oven for best results and ensure chicken skin is dry before baking for maximum crispiness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 450mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 34g
Cholesterol: 110mg

Keywords: chicken, baked chicken, Dijon chicken, creamy chicken, easy chicken recipes