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Roasted Honey-Mustard Chicken Thighs with Vegetables Recipe

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Roasted Honey-Mustard Chicken Thighs with Vegetables Recipe




    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
  • Methods :

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C).

  • Step 2

    Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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).

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