Mustard Roasted Chicken and Vegetables
Transform your weeknight dinners with this flavorful and hearty Mustard Roasted Chicken and Vegetables recipe. Featuring tender, golden-brown chicken thighs elevated with a tangy mustard, honey, and thyme marinade, this dish pairs perfectly with the caramelized medley of red potatoes, carrots, and Brussels sprouts roasted to perfection. The paprika-dusted chicken sits atop the vegetables, allowing its juices to infuse the entire dish as it roasts in just 45 minutes. With minimal prep and a one-pan cleanup, this recipe offers a convenient, wholesome, and visually stunning dinner that the entire family will love. Perfect for those seeking quick, easy, and delicious roasted chicken recipes, this dish shines with bold flavors and rustic simplicity—ideal for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 3 tablespoons Yellow or Dijon mustard
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Honey
- 2 teaspoons Fresh thyme leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Red potatoes, quartered
- 2 cups Carrots, peeled and cut into chunks
- 2 cups Brussels sprouts, halved
- 1 teaspoon Paprika
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet or roasting pan with parchment paper for easy cleanup.
In a small bowl, whisk together the mustard, olive oil, minced garlic, honey, thyme, salt, and black pepper until well combined.
Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour half of the mustard mixture over the chicken, ensuring each piece is evenly coated. Set aside.
In another large bowl, combine the potatoes, carrots, and Brussels sprouts. Drizzle the remaining mustard mixture over the vegetables. Toss well to coat evenly.
Spread the vegetables in an even layer on the prepared baking sheet. Nestle the chicken thighs on top of the vegetables, skin-side up. Sprinkle the paprika over the chicken for added color and flavor.
Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken skin is golden-brown and crispy and the internal temperature reaches 165°F (74°C). Stir the vegetables halfway through cooking to ensure even roasting.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Serve the chicken and vegetables warm, garnished with additional thyme if desired.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5287 mg | 230% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 59.3 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 9614 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
