# Ingredient List:
→ For the Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1/2 cup Dijon mustard
03 - 1/4 cup heavy cream
04 - 1 tablespoon olive oil
05 - 2 tablespoons honey
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
10 - Salt and freshly ground black pepper, to taste
→ For the Vegetables
11 - 2 medium carrots, peeled and cut into 1-inch pieces
12 - 2 parsnips, peeled and cut into 1-inch pieces
13 - 2 medium Yukon Gold potatoes, cut into 1-inch cubes
14 - 1 medium red onion, cut into wedges
15 - 1 tablespoon olive oil
16 - 1 teaspoon dried rosemary
17 - Salt and freshly ground black pepper, as needed
# Directions:
01 - Set oven temperature to 400°F (205°C) and allow to fully preheat.
02 - Combine carrots, parsnips, potatoes, and red onion in a large bowl. Drizzle with olive oil, sprinkle with rosemary, salt, and pepper. Mix well, then spread evenly in a large baking dish.
03 - In a separate bowl, whisk together Dijon mustard, heavy cream, olive oil, honey, garlic powder, onion powder, thyme, paprika, salt, and pepper until smooth and fully blended.
04 - Pat chicken thighs dry with paper towels. Arrange thighs skin side up over the vegetables in the baking dish. Brush liberally with the prepared Dijon cream sauce, ensuring the thighs are well coated.
05 - Place the baking dish on the middle rack. Bake uncovered for 40–45 minutes or until chicken is cooked through, golden, and juices run clear when pierced. Vegetables should be tender.
06 - Switch oven to broil for 2–3 minutes, watching closely, to further brown chicken skin if desired.
07 - Allow chicken to rest for 5 minutes before serving. Plate with roasted vegetables and spoon over pan sauce as desired.
