Honey Mustard Chicken with Roasted Carrots and Parsnips
A delightful blend of sweet and tangy flavors, this Honey Mustard Chicken with Roasted Carrots and Parsnips is a heartwarming dish that's perfect for any dinner table. With its succulent chicken thighs coated in a homemade honey mustard sauce and root vegetables roasted to perfection, it's a wholesome meal that celebrates the essence of Mediterranean cuisine.
Equipment
- Large baking sheet
- Parchment paper
- Small bowl
- Whisk
- Pastry brush
Ingredients
Chicken thighs, bone-in, skin-on
- 4 thighs chicken thighs about 1.5 lbs or 680g
Carrots
- 4 large carrots peeled and sliced diagonally, about 1 lb or 450g
Parsnips
- 4 large parsnips peeled and sliced diagonally, about 1 lb or 450g
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced about 1 teaspoon or 5g
- 1 tsp fresh thyme chopped, about 1g
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, chopped thyme, salt, and pepper to create the honey mustard sauce.
- Place the chicken thighs on the prepared baking sheet. Brush each thigh generously with the honey mustard sauce, reserving some for later.
- Toss the sliced carrots and parsnips with olive oil, salt, and pepper, then scatter them around the chicken on the baking sheet.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and caramelized.
- Halfway through the cooking time, brush the chicken with the remaining honey mustard sauce and flip the carrots and parsnips to ensure even roasting.
- Once done, remove from the oven and let rest for 5 minutes before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper to the honey mustard sauce.
If you prefer boneless chicken thighs, adjust the cooking time accordingly as they may cook faster.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs beautifully with a simple green salad or a side of quinoa for a complete meal.