Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred) Bone-in, skin-on chicken for more flavor and juiciness
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 cups mixed vegetables (like carrots, bell peppers, and broccoli) Feel free to use any vegetables you like or have on hand
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, paprika, salt, and pepper.
- Place the chicken thighs on a sheet pan. Brush half of the honey mustard mixture over the chicken.
- Add the mixed vegetables around the chicken on the pan. Drizzle the remaining honey mustard mixture over the veggies and toss to coat.
Cooking
- Bake in the preheated oven for about 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
- Optional: Broil for an additional 2-3 minutes for a crispier skin on the chicken.
- Let it rest for a few minutes before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 8gSodium: 500mgFiber: 3gSugar: 5g
Notes
Serve the chicken thighs alongside the roasted vegetables on a warm plate. Drizzle any leftover pan juices over the chicken for extra flavor. This dish pairs nicely with rice, quinoa, or a fresh salad. Store leftovers in the refrigerator for up to 3 days.
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