Mustard Lemon Chicken with Vegetables
Easy and flavorful baked chicken thighs
Ingredients
- 6 to 8 boneless skinless chicken thighs
- 2 or 3 large Yukon gold potatoes
- 8 ounces baby carrots
- 1 large white onion
For the marinade
- ¾ cup olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- ¼ cup lemon juice (or juice of two large lemons)
- 2 tablespoons white wine vinegar
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon dried marjoram
- 2 tablespoons garlic minced or crushed
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 2 teaspoons salt
- zest from two lemons (optional)
For the beurre manié
- 2 tablespoons softened butter
- 2 tablespoons all-purpose flour
Instructions
- In a bowl large enough to hold the chicken, mix all the marinade ingredients. Whisk it together until it forms an emulsion, and you can't see any streaks of oil.
- Add the chicken to the marinade, and toss to coat thoroughly. Let set for at least 30 minutes, but no more than two hours.
- Peel and cut the potatoes into bite-size pieces.
- Cut the onion into chunks.
- Place the potato, onion, and carrots into a 9" x 13" baking dish.
- Remove the chicken from the marinade. Pour the remaining marinade over the vegetables, and toss to coat.
- Place the marinated thighs on top of the vegetables.
- Bake in a 350℉ oven for about an hour, or until the internal temperature is 165℉.
- Mix the butter and flour until it forms a smooth paste.
- Remove the chicken from the pan, and stir in the butter / flour mixture (beurre manié). Return the chicken to the pan.