Roasted Chicken Thighs With Mustard-Thyme Sauce
photo by marisk
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- 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
- Preheat oven 425 degrees F.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
marisk
honolulu, HI
<p>Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! <br /><br />My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. <br />***** ... Excellent! Tasted great with/without tweaking. <br />**** ... Loved It! Tasted great with/without tweaking. <br />No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. <br />Thank you All for sharing!</p>