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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Fat: 11.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 28.9g
  • Carbohydrate: 4.6g
  • Fiber: 0.5g
  • Cholesterol: 122mg
  • Iron: 1.8mg
  • Sodium: 498mg
  • Calcium: 27mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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.
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