Found this in Cooking Light October 2012. The full name is Roasted Chicken Thighs with Mustard-thyme Sauce with Roasted Potatoes and Green Beans. I made this for dinner tonight and thoroughly enjoyed it.
Provided by marisk
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 425 degrees F.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
- Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add 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 salt and pepper, stirring with a whisk. Serve sauce with chicken.
- ROASTED POTATOES and GREEN BEANS: Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.
Nutrition Facts : Calories 305.7, Fat 13.2, SaturatedFat 3.7, Cholesterol 75.7, Sodium 570, Carbohydrate 28, Fiber 5.2, Sugar 4.5, Protein 19.8
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