Roasted Chicken Thighs With Mustard-Thyme Sauce

Found this in Cooking Light October 2012. The full name is Roasted Chicken Thighs with Mustard-thyme Sauce with Roasted Potatoes and Green Beans. I made this for dinner tonight and thoroughly enjoyed it.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 8  skinless chicken thighs (bone in, about 2.5 pounds)
• 1⁄2 teaspoon sea salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 1  tablespoon butter
• 1⁄2 cup onion, chopped
• 2  teaspoons fresh thyme, chopped
• 1  cup  no-salt-added chicken stock, divided
• 4  teaspoons cornstarch
• 1  teaspoon Dijon mustard

• ROASTED POTATOES and GREEN BEANS

• 1  tablespoon olive oil
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon fresh ground pepper
• 1  lb fingerling potato, halved lengthwise
• 10  ounces  trimmed green beans
• 2  garlic cloves, thinly sliced

Directions

1. Preheat oven 425 degrees F.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
3. Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining salt and pepper, stirring with a whisk. Serve sauce with chicken.
4. ROASTED POTATOES and GREEN BEANS: Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.