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Baked Dijon Chicken Thighs

Creamy Baked Dijon Chicken Thighs with Roasted Veggies Delight

A comforting dish featuring tender baked Dijon chicken thighs with roasted root vegetables, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Boneless thighs can be used if in a hurry.
  • 1/4 cup Dijon mustard Essential for the sauce.
  • 1/2 cup heavy cream Greek yogurt or sour cream can be substitutes.
For the Vegetables
  • 2 tablespoons olive oil For sautéing and drizzling.
  • 4 cups root vegetables (carrots, parsnips, Yukon Gold potatoes, red onion) Can swap for seasonal veggies.
For the Sauce
  • 2 tablespoons honey Can swap for maple syrup.
  • 1 teaspoon garlic powder Fresh garlic can be an alternative.
  • 1 teaspoon onion powder Fresh onion can be used as an alternative.
  • 1 teaspoon dried thyme Fresh thyme is a substitute option.
  • 1 teaspoon paprika
  • to taste salt Adjust according to personal taste.
  • to taste pepper Adjust according to personal taste.

Equipment

  • baking dish
  • Mixing bowl
  • Whisk
  • Paper Towels

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (205°C).
  2. Toss together your sliced root vegetables with olive oil, rosemary, salt, and pepper in a mixing bowl. Spread evenly in a baking dish.
  3. In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, dried thyme, paprika, salt, and pepper.
  4. Pat the chicken thighs dry, place over the vegetables, and brush with the Dijon cream sauce.
  5. Bake uncovered for 40 to 45 minutes until golden brown and juices run clear.
  6. Optional: Switch to broil for 2 to 3 minutes for extra crispness.
  7. Let the dish rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 120IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Ensure chicken is dry before coating for better browning. Cooking time may vary for boneless thighs. Use a meat thermometer for safe cooking at 165°F (74°C).

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