Roasted Chicken Thighs with Mustard-Thyme Sauce

Roasted Chicken with Mustard-Thyme Sauce

I have only been cooking with chicken thighs for about a year. Don’t ask me why. I guess I never thought much outside the “boneless skinless chicken breast” box. These roasted chicken thighs with mustard-thyme sauce are outstanding. I found this recipe in the October 2012 issue of Cooking Light magazine. They are easy, delicious AND healthy! What more can you ask for?

Level of Difficulty: Easy-Moderate
Time Required: Prep Time – 10 min; Cook Time – 25 min.

Ingredients:

1 T. olive oil

8 bone-in chicken thighs, skinned

1/2 tsp. salt, divided

1/2 tsp. freshly ground pepper, divided

1 T. butter

1/2 c. chopped onion

2 tsp. chopped fresh thyme

1 c. chicken stock, divided

4 tsp. flour

1 tsp. Dijon mustard

Special Equipment and Other Items Needed:

11×7 inch glass or ceramic baking dish

Preparing Roasted Chicken Thighs with Mustard-Thyme Sauce:

1. Preheat oven to 425 Degrees.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Add chicken to pan; cook 4 minutes on each side until lightly browned.

Roasted Chicken Thighs with Mustard-Thyme Sauce

Remove chicken from pan and place in an 11 x 7 inch glass or ceramic baking dish. Bake at 425 degrees for 16 minutes or until internal temperature reaches 165 Degrees. Remove chicken from dish; reserve drippings.

3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 T. stock and flour in a small bowl, stirring with whisk until smooth. Add flour mixture, remaining stock, and reserved drippings from pan to loosen browned bits. Bring to a boil and cook for 2 minutes until slightly thickened.

Mustard-Thyme Sauce

Remove from heat and add mustard, remaining salt and pepper. Stir with a whisk. Serve sauce over chicken.

Roasted Chicken Thighs with Mustard-Thyme Sauce

Variations:

I’ll be honest. When I made this, I used boneless skinless chicken thighs. It was still absolutely delicious and a little healthier. The only difference was that since there were hardly any drippings from the baking dish to use, I just added bit more stock.

Meal Ideas:

Served here with roasted green and yellow beans and potatoes.

Roasted Chicken with Mustard-Thyme Sauce

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