Roasted Chicken Thighs with Vegetables

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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

  1. Preheat oven to 425°F. Arrange chicken, skin side up, on 2 large rimmed baking sheets.
  2. 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.
  3. 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.
  4. Bake 20 to 25 minutes or until chicken is done and vegetables are tender.
  5. 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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