Dijon-Herb Roasted Vegetables and Chicken Thighs

While I love a good roast dinner, I’m not a big fan of the endless pots and pans that can come along with it. Thankfully this healthy and easy chicken dinner can all be done in one pan! The vegetables and chicken get nice and golden, while they roast in a delicious Dijon-herb mixture.

I used a combination of my favourite root vegetables – potatoes, carrots, parsnips, onions and sweet potatoes. They all lend themselves well to being roasted and give a nice sweet flavour combination with the Dijon mustard.

Dijon-Herb Roasted Vegetables and Chicken Thighs
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • ½ cup Dijon mustard
  • ⅓ cup olive oil
  • 5 cloves garlic, minced
  • 3 tbsp Herbes de Provence
  • 3-4 lb boneless skinless chicken thighs, fat trimmed off
  • 3 large potatoes, roughly chopped
  • 3 large carrots, roughly chopped
  • 2 large parsnips, roughly chopped
  • 2 large sweet potatoes
  • 2 medium onions, roughly chopped
  • Salt and freshly ground black pepper
Instructions
  1. Preheat oven to 450°F. In a mixing bowl, whisk together Dijon mustard, olive oil, garlic and Herbes de Provence. Reserve ½ cup of the Dijon-Herb mixture and set aside.
  2. Place chopped vegetables in large baking dish. Season well with salt and pepper and toss with remaining Dijon-Herb mixture, stirring until everything is well combine. Cover with foil and bake 45-55 minutes, or until the vegetables are nearly tender when pierced with fork. Check halfway through and give them a toss.
  3. Meanwhile, toss chicken thighs with reserved Dijon-Herb mixture until coated. Season with salt and pepper and store in the fridge.
  4. When the vegetables are done, place the chicken over the vegetables, cover with foil and place back in the oven. Roast for 18-20 minutes. Uncover the dish and roast for an additional 10 minutes or until the chicken is cooked through. Turn oven to broiler and broil for 5 minutes or until the top is golden brown.
  5. Serve chicken with a scoop of roasted vegetables.

Preheat oven to 450°F. In a mixing bowl, whisk together Dijon mustard, olive oil, garlic and Herbes de Provence. Reserve 1/2 cup of the Dijon-Herb mixture and set aside. Place chopped vegetables in large baking dish. Season well with salt and pepper and toss with remaining Dijon-Herb mixture, stirring until everything is well combine.

Cover with foil and bake 45-55 minutes, or until the vegetables are nearly tender when pierced with fork.  Check halfway through and give them a toss.

Meanwhile, toss chicken thighs with reserved Dijon-Herb mixture until coated. Season with salt and pepper and store in the fridge.

The veggies are going to start smelling sooo good at this point. Just look how they get soft and flavourful while they roast.

When the vegetables are done, place the chicken over the vegetables, cover with foil and place back in the oven. Roast for 18-20 minutes. Uncover the dish and roast for an additional 10 minutes or until the chicken is cooked through.

Turn oven to broiler and broil for 5 minutes or until the top is golden brown. Serve chicken with a scoop of roasted vegetables.

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