Honey Mustard Glazed Chicken Bake
Adapted from Good Housekeeping
These last two weeks we've been trying to eat a bit healthier during the week instead of going out to dinner so much. I've got so many magazines I've picked up at airports when traveling, so finally putting them to more use. I followed this recipe pretty closely, but just made a few modifications. If you're into mustard, you'll really enjoy this dish. It was also great for lunch today as leftovers!
1/2 lb yukon baby potatoes, cut in half or quarters
1/2 lb carrots, peeled and cut into 2 inch halved pieces
2 tb olive oil
1 tsp thyme (I didn't have fresh on hand, if fresh, use 5 sprigs)
4-5 chicken thighs (these were bone-in)
3 tb dijon mustard
2 tb whole grain mustard
2 tb agave (or honey)
1 tb light brown sugar
salt and pepper
Heat oven to 425 degrees. On a large rimmed baking sheet lined with foil, toss potatoes, carrots, oil, thyme, and 1/2 tsp salt. Roast 15 minutes. Arrange chicken in single layer over vegetables. Sprinkle the chicken with salt and pepper (to your liking) and roast 15 minutes more. In a medium bowl, whisk together the two mustards, brown sugar, agave, and brown sugar. Remove the baking sheet from the oven and brush the mustard mixture over the chicken evenly and then drizzle the rest over the vegetables. Cook for another 20 minutes, until the chicken temperature reaches 165 degrees.