Description
This Dijon-Roasted Chicken and Carrots meal is the perfect weeknight meal: it’s fast, healthy, family-pleasing, and delicious.
Ingredients
- 1 Tablespoon Olive Oil
- 8 whole Chicken Thighs, Boneless And Skinless (can Also Use Chicken Breast)
- 2 Tablespoons Dijon Mustard
- ½ Tablespoons Freshly Squeezed Lemon Juice
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- ½ teaspoons Dried Thyme
- 8 Carrots, Sliced On The Bias (at An Angle)
Preparation
Preheat oven to 400ºF.
Heat a large, oven-proof skillet over medium-high heat and add the olive oil.
In a large bowl, combine chicken thighs, mustard, lemon juice, kosher salt, pepper, and dried thyme. Mix to evenly coat the chicken.
Add chicken to the hot skillet and cook for 6–8 minutes until well-browned. Flip chicken over, turn off heat, and add carrots on and around the chicken in the pan.
Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through (when pierced with fork, juices run clear and not reddish-pink). Carefully remove from oven and serve.
