Roasted Chicken Thighs and Vegetables with Honey-Mustard Glaze
I am always looking for new ways to roast chicken parts. This is extra simple because it is a one dish meal, requiring nothing more than a green salad on the side. I prefer thighs, but you can use other bone-in pieces. To split the thighs through the bone, I use an inexpensive cleaver that I have had for years and whack it with a hammer. Works fine for me and I do not take a chance on ruining a good knife. If preferred, use eight small thighs, keep them whole and add five to ten extra minutes for them to cook through.
- 4 large chicken thighs, halved through the bone
- 4 medium potatoes, quartered
- 1 large onion, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 8 ounces button mushrooms, halved or quartered
- 6 large cloves garlic, smashed lightly and peeled
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Preheat oven to 450° F. Place the chicken, potatoes, onions, green peppers, mushrooms and garlic in a 13x9x2-inch baking dish. In a small bowl, mix together the vinegar, honey, mustard, thyme, rosemary, salt and pepper. Add the oil and whisk until well combined. Pour over the chicken and vegetables. Stir to combine. Make certain the thighs are laying skin-side up and well coated with the glaze. Bake, uncovered, until the chicken is cooked through and well-browned and the vegetables are tender, about 45 minutes, stirring several times but making certain the thighs remain skin-side up so they brown well. Serve immediately.