All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Thigh Recipes

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

Nutrition Info

393.1 calories carbohydrate: 24.4 g cholesterol: 122.4 mg fat: 18 g fiber: 5.1 g protein: 34.9 g saturatedFat: 5.3 g servingSize: - sodium: 404.5 mg sugar: 14.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
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.
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.
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).

6 servings

This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.