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Roasted Honey-Mustard Chicken Thighs with Vegetables
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Delicious honey-mustard chicken thighs with roasted carrots and asparagus, oven-finished for easy prep.
Ingredients:
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • lemon, juiced
  • 0.5 teaspoon dried thyme
  • salt and pepper to taste
  • 10 skinless, boneless chicken thighs
  • 8 carrots, sliced
  • 1 bunch fresh asparagus, cut into thirds
Instructions:
  • Preheat your oven to 400°F (200°C) for optimal cooking temperature.
  • In a large bowl, mix together dijon mustard, honey, lemon juice, thyme, salt, and pepper. Add chicken thighs and toss to coat evenly in the marinade.
  • Place a steamer insert in a saucepan and fill with water until it's just below the steamer. Bring water to a boil. Steam carrots until they begin to soften, for 5-10 minutes. Transfer carrots to a bowl and set aside. Steam asparagus until nearly tender, for 5-10 minutes, adjusting time based on thickness. Add asparagus to the bowl with the carrots.
  • Heat a large oven-safe skillet over medium heat. Add olive oil and butter, allowing the butter to melt. Brown marinated chicken on both sides for 6 to 8 minutes per side. Add steamed carrots and asparagus to the skillet with the chicken.
  • Roast in the preheated oven until chicken thighs are fully cooked and reach an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.

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