Name: Roasted Chicken Thighs with Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 teaspoons grated orange zest; 1 teaspoon kosher salt; ½ teaspoon coarse ground black pepper; 2 cups broccoli florets; 1 cup thinly sliced carrots; 1 red bell pepper, cut into 1-inch pieces; ½ red onion, cut into 1-inch pieces; 4 bone-in, skin-on chicken thighs, trimmed

Description

A delicious and hearty recipe featuring roasted chicken thighs and seasonal vegetables tossed in a flavorful olive oil and honey dressing.

Ingredients

Scale

¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons grated orange zest
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
2 cups broccoli florets
1 cup thinly sliced carrots
1 red bell pepper, cut into 1-inch pieces
½ red onion, cut into 1-inch pieces
4 bone-in, skin-on chicken thighs, trimmed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F and lightly spray or coat a sheet pan with olive oil.
In a small bowl or measuring cup, whisk the olive oil, Dijon mustard, honey, orange zest, salt, and pepper.
Put the broccoli, carrot, bell pepper, and onion into a large bowl. Add about half of the sauce mixture. Toss to coat all vegetables with sauce.
Place vegetables on the prepared pan. Roast for 15 minutes in the preheated oven.
Meanwhile, in the same bowl, add the remaining sauce and the chicken thighs. Turn the chicken thighs until fully coated.
When the vegetables have roasted for 15 minutes, remove the pan and carefully arrange the chicken thighs skin-side up on the prepared pan. Drizzle any remaining sauce over the chicken and vegetables.
Return the sheet pan to the oven and roast until the chicken skin is browned and a thermometer inserted into the thickest part registers at least 165°F, about 30 minutes.
Let the chicken rest for 5 minutes before serving. Squeeze roasted orange quarters over the chicken and vegetables before serving, if desired, or serve on the side.

Notes

Note 1: Grated orange zest adds a citrusy flavor to the dish.
Note 3: Ensure the chicken reaches an internal temperature of 165°F for safe consumption.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dinner
Method: roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh and vegetables
Calories: 400
Sugar: 5 grams
Sodium: 700 mg
Fat: 25 grams
Saturated Fat: 7 grams
Unsaturated Fat: 15 grams
Trans Fat: 0 grams
Carbohydrates: 20 grams
Fiber: 5 grams
Protein: 30 grams
Cholesterol: 120 mg