Roasted Chicken Thighs with Mustard-Thyme Sauce

Roasted Chicken Thighs with Mustard-Thyme Sauce This recipe is just amazing. The new year is in full swing now and most of us are trying to jump back into a routine of eating healthy. Although dark meat has more fat, when eaten in moderation it can also be just as healthy as white meat…and it’s cheaper! Can you believe this plate is less than 250 calories?


Roasted Chicken Thighs with Mustard-Thyme Sauce

The sauce here is what really gives this dish so much flavor. By using the drippings from the chicken and a little mustard you get a super sauce that makes you feel like you’re indulging but in reality, you’re eating healthy!

Add a 1/2 cup of brown rice and a side salad or a cup of steamed veggies and you’re still well under 500 calories for this delicious dinner. The sauce is great on the rice also! Roasted Chicken Thighs with Mustard-Thyme Sauce

Roasted Chicken Thighs with Mustard-Thyme Sauce
 
Recipe:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 8 bone-in organic chicken thighs, skinned (about 2½ pounds)
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter
  • ½ cup chopped onion
  • 2 teaspoons chopped fresh thyme
  • 1 cup homemade chicken broth (or low sodium store bought), divided
  • 4 teaspoons flour
  • 1 teaspoon Dijon mustard
Instructions
  1. Preheat oven to 425°.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
  3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour 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 ¼ teaspoon salt, and ¼ teaspoon pepper, stirring with a whisk. Serve sauce with chicken.
Nutrition Information
Serving size: 2 thighs and 3 tablespoons sauce Calories: 246

 

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