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Mustard Lemon Chicken with Vegetables

Easy and flavorful baked chicken thighs
Course Main Course
Prep Time 1 hour 10 minutes
Cook Time 1 hour

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.