1-Pan Mustardy Chicken Thighs, Carrots, Leeks, and Celery
From Nicole Perry, POPSUGAR Food
Ingredients
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons grainy dijon mustard
1 tablespoon minced thyme
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 large or two small leeks, sliced 1/2 inch thick, cleaned [1]
4 stalks celery, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/4 inch thick
4 boneless skinless chicken thighs
Juice of 1/2 a lemon
Directions
- Preheat the oven to 425°F.
- Whisk together the olive oil, mustard, thyme, salt, and pepper in a small bowl.
- Toss together the leek, celery, carrots, and a bit less than half of the mustard mixture in an 8-inch-square baking dish. Roast for 25 minutes, stirring once to promote even cooking.
- Meanwhile, rub both sides of the chicken thighs with the remaining mustard mixture.
- Take the vegetables out of the oven and nestle the thighs on top of the vegetables. Cook for 20-25 minutes or until the chicken's juices run clear. Squeeze the lemon over the chicken and serve.
Information
- Category
- Main Dishes, Game
- Cuisine
- North American
- Yield
- Serves 2