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.
- 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
- 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
- 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.
- 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.
- 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.