This seasonal dish is glazed in a zippy Dijon mustard sauce with plenty of fresh garlic and thyme. This sheet pan supper will be a welcome addition to your dinner table.
Dijon Mustard Chicken and Vegetables
Yields: 4 servings
- 8 bone-in skin-on chicken thighs
- 3 teaspoons kosher salt, divided
- 4 tablespoons olive oil, divided
- 4 tablespoons Dijon mustard, divided
- 3 tablespoons minced garlic, divided
- 2 teaspoons lemon zest
- 2 tablespoons fresh thyme leaves, divided
- 1 pound carrots, cut into 4-inch pieces
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 lemons, halved
- 3 tablespoons unsalted butter, divided
- ¼ cup minced yellow onion
- ⅓ cup dry white wine
- Garnish: fresh thyme leaves
- Preheat oven to 425°.
- Place chicken thighs skin side up on an 18x13-inch rimmed baking sheet. Sprinkle with 2 teaspoons salt. In a small bowl, whisk together 2 tablespoons oil, 2 tablespoons mustard, 1 tablespoon garlic, and zest. Brush mustard mixture onto chicken. Bake for 10 minutes.
- In a large bowl, combine 1 tablespoon garlic, 1 tablespoon thyme, remaining 2 tablespoons oil, and remaining 1 teaspoon salt. Add carrots, broccoli, and cauliflower, tossing to coat. Arrange vegetables and lemon halves around chicken in pan.
- Bake until chicken is cooked through and vegetables are tender, about 20 minutes.
- In a small saucepan, melt 2 tablespoons butter over medium heat. Add onion and remaining 1 tablespoon garlic; cook, stirring constantly, until tender. Add wine and remaining 1 tablespoon thyme; cook, stirring constantly, until wine is reduced by half, 1 to 2 minutes. Whisk in remaining 2 tablespoons mustard and remaining 1 tablespoon butter; remove from heat. Serve sauce with chicken. Garnish with thyme, if desired.
Find more recipes like this one in the newest edition of Taste of the South magazine.