As you can probably imagine, we do a lot of dinner research in our house.
And, when I say "research," I mean trying new recipes, testing times to make sure tasty meals are under 45 minutes, updating old favorites, and - yep - eating a lot of new meals.
I do enjoy my research.
One very awesome benefit from all this research is it has brought my family some very delicious dinners into our weeknight dinner routine. One extremely yummy dinner is the Flank Steak with Chimichurri Sauce and Roasted Sweet Potatoes.
And another new favorite is this Dijon-Roasted Chicken And Carrots. Oh my goodness, this meal is tasty.
Ad healthy. And super fast. And incredibly simple to make.
Awesome, right?
I hope you enjoy this gem as much as we do!
Dijon-Roasted Chicken And Carrots
People in No-Fail Meals tell me all the time just how amazed they are at the flavors and ease of this recipe. I hope to hear from you as well! 🙂
Dijon-Roasted Chicken And Carrots
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 tablespoon olive oil
- 8 chicken thighs can also use chicken breast, boneless and skinless
- 2 tablespoon dijon mustard
- ½ tablespoon freshly squeezed lemon juice approx.1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- 8 large carrots at an angle, sliced on the bias
Instructions
- Preheat oven to 400 degrees.
- Heat a large, oven proof skillet over medium-high heat and add the olive oil.
- In a large bowl, combine the chicken thighs, dijon mustard, lemon juice, kosher salt, pepper, and dried thyme and mix to evenly coat the chicken.
- Add the chicken to the hot skillet and cook for 6-8 minutes until well-browned. Flip the chicken over, turn off heat, and add the carrots on and around the chicken in the pan.
- Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through (when pierced with fork, juices run clear and not reddish-pink).
- Carefully remove from oven and serve.
Video
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
This post was last updated on 2/13/16 to include new images.
Sonnet
I adapted this to a sheet pan frozen meal, and it has become our go-to in the house on days I work late! Once a month or so I just chop up a whole bunch of chicken and carrots, and throw them in gallon ziplocks with the oil, lemon, and spices. They all go in the freezer. My kids are able to grab one, thaw it enough to spread it on a sheet pan, and pop it in the oven. I get home, microwave some brown rice, and we have a wonderful meal! It's really delicious. Thank you!
Vera
Easy and Delicious, my husband and kids love this dish .
Anna
I really wanted to like this dish...but I didn't like it very much. Thank goodness my husband and daughter thought it was decent. I won't be making this again. 🙁
Jen Moderator
Sorry to hear this, Anna! Was there a particular taste you didn't like or was it just not your kind of dish? I'm Lacey's blog moderator and we're always looking for ways to improve! Thank you for commenting. -Jen
JM
I don’t have any lemons. Can I splash a bit of red wine vinegar?
Marja
This is my new favorite meal!!! Delicious, easy, cheap and fast! I’ll be checking out your others, now