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Roasted Chicken Thighs with Mustard-Thyme Sauce

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield Serves 4 (serving size: 2 thighs and 3 tablespoons sauce)

Ingredients

  • 1 tablespoon olive oil
  • 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 teaspoons chopped fresh thyme
  • 1 cup no-salt-added chicken stock (such as Swanson), divided
  • 4 teaspoons flour
  • 1 teaspoon Dijon mustard

Nutrition Information

  • calories 246
  • fat 11.7 g
  • satfat 3.7 g
  • monofat 4.9 g
  • polyfat 1.8 g
  • protein 28.9 g
  • carbohydrate 4.6 g
  • fiber 0.5 g
  • cholesterol 122 mg
  • iron 1.8 mg
  • sodium 498 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 425°.

    Chopping Onion
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.

  3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.