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

Delicious roasted chicken thighs with colorful vegetables, seasoned with a zesty orange 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

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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 (it doesn’t have to be exact!). 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 sauce that remains in the bowl 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 (not touching the bone) registers at least 165°F, about 30 minutes.
Let the chicken rest for 5 minutes before serving. If desired, serve orange quarters on the side.

Notes

Note 1: Grate the zest from an organic orange to avoid pesticides.
Note 3: Letting the chicken rest helps it retain moisture.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Oven Roasted
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 460
Sugar: 5g
Sodium: 680mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 34g
Cholesterol: 150mg