Honey-Mustard Chicken with Carrots, Potatoes, and Onions

Almost 1 1/2 servings of veggies per serving.

It's a meal. It's a miracle. It's both! This recipe piles your main and veggie sides into a single pan and cooks everything to plant-powered perfection.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
Advertisement - Continue Reading Below

Ingredients

  • 3 tbsp. grainy Dijon mustard
  • 1 tbsp. honey
  • ¼ c. olive oil
  • 4 skin-on, bone-in chicken thighs (about 1½ lb)
  • 1 tsp. coarse salt
  • pepper
  • 12 oz. baby red potatoes (about 10), halved
  • 8 oz. carrots (about 1 bunch), peeled and halved crosswise (quartered if thick)
  • 2 small red onions, cut into 8 wedges
  • 10 sprigs thyme

Directions

  1. Heat oven to 400°F. Combine the mustard, honey, and 2 tbsp. oil and rub all over the chicken thighs. Season with ½ tsp. salt, plus pepper to taste.
  2. Toss potatoes, carrots, and red onions with remaining 2 tbsp. oil and the thyme. Season with remaining ½ tsp. salt, plus pepper to taste. Place chicken thighs, skin sides up, on a rimmed baking sheet and scatter vegetables around them.
  3. Bake until vegetables are caramelized (stir them about halfway through cooking time) and chicken is golden and reaches an internal temperature of 165°F, about 45 min.

512 cal, 32 g fat (7 g saturated), 26 g protein, 30 g carb, 8 g sugar, 3 g fiber, 894 mg sodium, 135 mg cholesterol per serving

This recipe originally appeared in the September 2015 issue of Dr. Oz The Good Life.

More recipes like this
Roasted Curried Carrots and Herbed Chicken
Roasted Curried Carrots and Herbed Chicken
Pan-fried Chicken with Roasted Apples
Pan-fried Chicken with Roasted Apples
Chicken
Grilled Chicken With Red-Pepper Salsa
Chicken and White Bean Chili
Chicken and White Bean Chili
Grilled Lemon Chicken and Asparagus
Grilled Lemon Chicken and Asparagus