Description
This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal – change up the vegetables as desired.
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
Instructions
- 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).
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 6