Description
A delicious roasted chicken dish with vibrant vegetables, perfect for a family dinner.
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 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 the 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 registers at least 165°F, about 30 minutes.
- Let the chicken rest for 5 minutes before serving. If desired, squeeze roasted orange quarters over the chicken and vegetables before serving.
Notes
- Note 1: Zest from one orange can be used for additional flavor, cut into quarters and added while roasting if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with vegetables
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg