Roasted Chicken Thighs with Vegetables
Ingredients
- 12 (5-oz) bone-in, skin-on chicken thighs
- 6 Tbsp olive oil, divided
- 6 Tbsp Dijon mustard, divided
- 9 cloves garlic, minced and divided
- 1½ Tbsp lemon zest
- ¾ tsp kosher salt, divided
- 1½ Tbsp chopped fresh thyme
- 1 (12-oz) pkg broccoli florets
- 1 (12-oz) pkg cauliflower florets
- 1½ red onions, cut into wedges
- 4½ Tbsp butter, divided
- ¾ cup low-sodium chicken broth
Instructions
- Preheat oven to 425°F. Arrange chicken, skin side up, on 2 large rimmed baking sheets.
- Whisk together 3 Tbsp oil, 3 Tbsp mustard, 3 cloves minced garlic, and lemon zest; brush on chicken. Sprinkle with ¼ tsp salt. Bake 10 minutes.
- Toss together 3 Tbsp oil, 3 cloves minced garlic, thyme, broccoli, cauliflower, and onion in a large bowl. Carefully arrange vegetables around chicken on baking sheets; sprinkle with ½ tsp salt.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender.
- Meanwhile, melt 2 Tbsp butter in a small saucepan over medium heat; add 3 cloves minced garlic, and cook 30 seconds. Add broth, and cook until reduced by half. Add 3 Tbsp mustard and 2½ Tbsp butter, whisking until butter is melted. Serve sauce over chicken.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
508
|
508
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 37 | 37 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 922 | 922 |
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