Roasted Honey-Mustard Chicken Thighs With Vegetables

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.

3. 3

   Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.

4. 4

   Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.

5. 5

   Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

* Per serving · 4 servings · Values may vary.