Dijon-Herb Roasted Vegetables and Chicken Thighs
Prep time
Cook time
Total time
Serves: 8 servings
  • 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
  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.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2016/03/dijon-herb-roasted-vegetables-and-chicken-thighs.html