We all love a good one-pot meal, especially during a weeknight. Toss everything in and throw it in the oven, that way you can tend to your other nightly needs, whether it be bathe the kids or catch up on the Bachelorette. Either way, we all need a helping hand the oven is a great one! This recipe is delicious, filling, and so easy! It will definitely be a new weeknight favorite for you and your family!
- One-Pot Dijon Roasted Chicken Thighs with Potatoes + Veggies2016-04-27 14:38:11Serves 4Whole 30 approved, Paleo, Gluten-FreeWrite a reviewPrep Time10 minCook Time50 minTotal Time1 hrPrep Time10 minCook Time50 minTotal Time1 hrIngredients
- 4 bone in skin on chicken thighs
- 3-4 new potatoes
- 2 carrots, sliced 1 inch thick
- 1/2 white onion, chopped
- 4 tbsp. olive oil
- 2 tsp garlic powder
- 2 tsp. dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- zest of 1 lemon
- Preheat oven to 375.
- In a small bowl combine 2 tbsp. olive oil, garlic powder, dijon, salt, pepper and zest of lemon. whisk to combine. Set aside.
- Distribute the potatoes, onion and carrots on the dish. Drizzle with about 2 tbsp. of olive oil and toss to coat evenly. Season with plenty of salt and pepper (you're dealing with potatoes here, so they need a little extra seasoning). Toss once more so that everything is coated and seasoned evenly.
- Nestle the chicken thighs, skin side up, within the vegetables and potatoes.
- Using a kitchen brush, brush the dijon marinade over the tops of each of the chicken thighs so that each of the thighs are evenly coated with the dijon mixture.
- Place in the oven on a middle rack and bake chicken thighs until thighs are brown and cooked through, about 50 minutes.
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- If you find the potatoes need a little extra time to cook then just remove the chicken and place them back in oven for a bit longer, approximately 10 minutes.