Sheet-Pan Mustard Chicken and Vegetable Dinner

• Meat

  • 5 Chicken thighs, skin on bone in

• Produce

  • 2 Carrots, medium
  • 1 Lemon, Juice of
  • 4 Parsnips
  • 10 Red potatoes, mini
  • 4 Thyme, Fresh sprigs

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Wholegrain mustard

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Other

  • Olive oil for greasing baking sheets or foil

Found on seasonsandsuppers.ca

Description

Ingredients

• Olive oil for greasing baking sheets or foil
• 4 parsnips, peeled and halved lengthwise
• 2 medium carrots, peeled and quartered
• 10-12 mini red potatoes, halved
• 1 Tbsp. wholegrain mustard
• Juice of 1 lemon, plus slices for garnish, if desired
• 2 Tbsp. honey
• 4 fresh thyme sprigs, plus extra for garnish
• Salt and freshly ground pepper
• 5-6 skin-on/bone-in chicken thighs

Directions

• Heat the oven to 400° F. with racks in upper and lower third of oven (unless your sheet pans will fit on one rack side-by-side). Rub olive oil onto 2 baking sheets with oil (or line with aluminum foil and oil the foil, for easy clean up!). Set aside.
• In a large bowl, mix together the wholegrain mustard, lemon juice, honey, thyme and plenty of salt and pepper in a bowl. Toss the chicken and prepared vegetables in the marinade, until well coated, then divide evenly between the two baking trays, placing the chicken thighs skin side up. (Dividing the mixture out between two pans gives the chicken and vegetables bit of space as they cook, so they can brown up nicely.)
• Bake for 20 minutes, then remove both sheet pans from the oven and flip the carrots, parsnips and potatoes over so they can brown on the other side. Leave the chicken as is. Return to the oven changing oven rack positions if you are using two racks, and bake for an additional 15-20 minutes, or until vegetables are caramelized and the chicken juices run clear.
• Serve garnished with additional thyme sprigs or leaves and lemon slices, if desired.