OttoChef AI Logo
OttoChef AI
Sign InGet Started
Honey Mustard Glazed Chicken Thighs with Roasted Root Vegetables

Honey Mustard Glazed Chicken Thighs with Roasted Root Vegetables

Dinner
Prep Time
25min
Cook Time
50min
Servings
3
Calories
580
Chef's Note

For the most flavorful results, marinate the chicken in half of the honey mustard mixture for 2-4 hours before cooking. The key to perfectly roasted vegetables is to ensure they're cut to similar sizes for even cooking. If you prefer a more caramelized glaze, brush the chicken with additional glaze during the last 5 minutes of cooking and switch to broil for 1-2 minutes (watching carefully to prevent burning).

Tags
chicken
dinner
gluten-free
honey mustard
roasted
root vegetables
one-pan meal
high-protein
intermediate
Ingredients

  • 6 pieces bone-in, skin-on chicken thighs

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 3 medium carrots

  • 2 medium parsnips

  • 1 large sweet potato

  • 1 medium red onion

  • 2 sprigs fresh rosemary

  • 3 tablespoons olive oil

  • 3 tablespoons honey

  • 2 tablespoons Dijon mustard

  • 1 tablespoon whole grain mustard

  • 1 tablespoon apple cider vinegar

  • 2 cloves garlic

  • 1 tablespoon fresh thyme leaves

Instructions
  • 1

    Preheat your oven to 425°F (220°C) and position racks in the upper and lower thirds of the oven.

  • 2

    Pat 6 chicken thighs dry with paper towels. In a small bowl, mix together 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme. Season the chicken thighs on both sides with this mixture.

  • 3

    Peel and cut 3 medium carrots, 2 medium parsnips, and 1 large sweet potato into 1-inch chunks. Cut 1 medium red onion into 1-inch wedges.

  • 4

    On a large rimmed baking sheet, toss the prepared vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 sprigs of rosemary. Spread in an even layer.

  • 5

    Place the seasoned chicken thighs on a separate rimmed baking sheet, skin side up.

  • 6

    Place the vegetables on the lower rack and the chicken on the upper rack. Roast for 20 minutes.

  • 7

    Meanwhile, prepare the honey mustard glaze. In a small bowl, whisk together 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon apple cider vinegar, 2 minced garlic cloves, 1 tablespoon fresh thyme leaves, and 1 tablespoon olive oil.

  • 8

    After 20 minutes of roasting, remove both trays from the oven. Stir the vegetables and return to the oven. Brush the chicken thighs generously with the honey mustard glaze and return to the oven.

  • 9

    Continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

  • 10

    Remove the rosemary sprigs from the vegetables. Let the chicken rest for 5 minutes before serving.

  • 11

    Serve the glazed chicken thighs with the roasted root vegetables, drizzling any remaining glaze over the top.

Nutrition Information (per serving)
580
Calories
35g
Protein
42g
Carbs
32g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!