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
Ingredients
- 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
Instructions
- 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.
Can one substitute chicken breasts instead of thighs?
Yes, you can use chicken breasts. Cook time will depend on the weight of the chicken but wd’d recommend smaller breast pieces if possible. If they’re bone in, they should cook in roughly the same amount of time. For boneless, start checking doneness at 15 minutes using a thermometer. You should aim for 165 degrees in the thickest portion of each piece.