Roasted Chicken Thighs and Vegetables

10 ratings

· 1hr 10min · Gluten free · 6 servings

Roasted Chicken Thighs and Vegetables is an easy, hearty one-pan dinner recipe that results in crispy, juicy chicken and flavorful vegetables. Just toss the chicken, potatoes, onions, and carrots in mustard, honey, and olive oil, season, then roast in the oven until golden!

The Heirloom Pantry | Recipes for the Home Cook

Ingredients

Meat

• 2 lbs Chicken thighs

Produce

• 4 Carrots (cut into 1-2" pieces), medium

• 3 tbsp Rosemary, fresh

• 1 Yellow onion, medium

• 1 1/2 lb Yukon gold potatoes

Condiments

• 2 tsp Dijon mustard, whole grain

• 1 tbsp Honey

Baking & Spices

• 1 Black pepper, ground

• 1 Kosher salt

Oils & Vinegars

• 4 tbsp Olive oil

Dairy

• 2 tbsp Butter

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