Mustard Chicken Thighs with Roasted Winter Vegetables

Name: Mustard Chicken Thighs with Roasted Winter Vegetables
Ingredients: 2 large chicken thighs with skin and bone, about 8 ounces each, fully thawed; 1 tablespoon Dijon mustard; 1 tablespoon olive oil, divided; ½ teaspoon dried thyme; ½ teaspoon fine salt, divided; ¼ teaspoon ground black pepper; 8 ounces sweet potato, peeled and cut into ½ inch cubes; 6 ounces carrots, cut into ½ inch pieces; ½ small onion, cut into broad wedges

Mustard and thyme coat two large thighs while carrots and sweet potato roast beside them. Start the chicken first and give the vegetables their own space on the same wide tray.

Makes: 2 complete main portions
Preparation: About 15 minutes
Cooking or chilling: About 45 to 60 minutes, plus 5 minutes resting

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Get everything ready

Ingredients

2 complete main portions

2 large chicken thighs with skin and bone, about 8 ounces each, fully thawed
1 tablespoon Dijon mustard
1 tablespoon olive oil, divided
½ teaspoon dried thyme
½ teaspoon fine salt, divided
¼ teaspoon ground black pepper
8 ounces sweet potato, peeled and cut into ½ inch cubes
6 ounces carrots, cut into ½ inch pieces
½ small onion, cut into broad wedges

What you need

Oven, large rimmed metal sheet pan, parchment suitable for 425°F if used, tongs and food thermometer.

Time to cook

Method

Start the chicken
Heat the oven to 425°F. Mix the mustard with 1 teaspoon oil, thyme, ¼ teaspoon salt and pepper. Pat the thighs dry and spread the mixture over them. Put skin side up on one end of a large rimmed sheet pan. Roast 15 minutes.
Prepare the vegetables
Toss the sweet potato, carrots and onion with the remaining 2 teaspoons oil and ¼ teaspoon salt. Leave them in a clean bowl until the chicken has completed the first 15 minutes.
Give everything space
Add the vegetables in a single layer on the open part of the pan. Continue roasting about 30 to 45 minutes. Stir the vegetables once with a utensil kept separate from any raw chicken preparation.
Check before serving
Every thigh must reach at least 165°F in the thickest area away from bone. The vegetables should be tender with browned corners. If the chicken finishes first, move it to a clean plate and keep it hot while the vegetables finish. Rest the thighs 5 minutes before dividing the meal.

Before you make it

Use a wide enough tray

Choose a pan that holds two thighs and the vegetables without piling them up. For extra batches, use another pan and rotate pans as necessary.

Check the vegetable size

Large chunks can remain firm after the chicken is ready. Keep the sweet potato and carrot pieces around ½ inch.

Temperature comes first

USDA gives poultry a minimum internal temperature of 165°F. Check the thickest part of each piece, away from bone. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

Compare roasting pans and cookware and identify the thigh cut.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.

Ingredients

What you need

Method

Start the chicken

Prepare the vegetables

Give everything space

Check before serving