Mar 18 2016 - 5:05pm

1-Pan Mustardy Chicken Thighs, Carrots, Leeks, and Celery

From Nicole Perry, POPSUGAR Food

One-Pan Chicken Thighs With Carrots and Leeks


  1. 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


  1. Preheat the oven to 425°F.
  2. Whisk together the olive oil, mustard, thyme, salt, and pepper in a small bowl.
  3. 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.
  4. Meanwhile, rub both sides of the chicken thighs with the remaining mustard mixture.
  5. 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.

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