Description
Delicious roasted chicken thighs paired with colorful vegetables and a zesty olive oil dressing.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 teaspoons grated orange zest
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 cups broccoli florets
- 1 cup thinly sliced (¼-inch) carrots
- 1 red bell pepper, cut into 1-inch pieces
- ½ red onion, cut into 1-inch pieces
- 4 bone-in, skin-on chicken thighs, trimmed
Instructions
- Preheat the oven to 425°F and lightly spray or coat a sheet pan with olive oil.
- In a small bowl or measuring cup, whisk the olive oil, Dijon mustard, honey, orange zest, salt, and pepper.
- Put the broccoli, carrot, bell pepper, and onion into a large bowl. Add about half of the sauce mixture. Toss to coat all vegetables with sauce.
- Place vegetables on the prepared pan. Roast for 15 minutes in preheated oven.
- Meanwhile, in the same bowl, add the remaining sauce and the chicken thighs. Turn the chicken thighs until fully coated.
- When the vegetables have roasted for 15 minutes, remove the pan and carefully arrange the chicken thighs skin-side up on the prepared pan. Drizzle any sauce that remains in the bowl over the chicken and vegetables.
- Return the sheet pan to the oven and roast until the chicken skin is browned and a thermometer inserted into the thickest part reads at least 165°F, about 30 minutes.
- Let the chicken rest for 5 minutes before serving. If you roasted orange quarters, squeeze those over the chicken and vegetables before serving, if desired, or serve on the side.
Notes
- Note 1: Grated orange zest adds a vibrant flavor that enhances the dish.
- Note 2: Feel free to substitute vegetables according to preference.
- Note 3: Cooking times may vary based on the oven and the size of chicken thighs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg