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.
If you enjoyed Dijon-Roasted Chicken and Carrots, give Healthy Tandoori Chicken a try! It offers the same tender, juicy chicken with a flavorful marinade, but with a smoky, spiced twist.
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.
Nicole
Pretty good. I used chicken breasts instead and I added about 1 tablespoon of honey as suggested by another user. Thanks.
James
I have a question..Will I be using 8 chicken breast for this recipe instead of chicken thighs?
Amber
Hi I am going to make this tonight with chicken thighs, is that bone-in or boneless thighs that are pictured in the recipe? Just want to make sure my cooking times are accurate 🙂 thanks!
Shannon
My whole family loved this! I used frozen rainbow carrots from Trader Joe’s to save some time with no other alterations to the recipe. My whole family ate every last bit! My youngest loved it so much he said it’s his new favorite meal and asked if we could make it 100 more times this year! Thank you for the great recipe.
Caitlin
I liked the recipe a lot, but I almost threw my phone across the room since the video featured on the page took up my whole screen every time I tried to scroll anywhere and that’s sometime you might want to look into.
It’s already happened about 10 times while trying to write this comment...
Lacey Baier
Ugh, we are working on that issue - thanks for your patience. It seems to only be happening while using the Google App on iphones :/
Razan
This is such a fantastic recipe! So simple to make, yet so flavorful. I’ve thrown a bit of honey into the mix each time I’ve made it and I love the addition, but I’m sure it’s just perfect without it too.
Thanks for sharing this!
Lacey Baier
Wow, never added honey before - sounds like a great idea!
Patsy Fridstein
If using both breast and thighs, how to the so breast doesn’t get dry and stringy?
Kh
The total time is listed as 35 minutes, yet the cook time alone is 36-38 minutes, without prep. Am I missing something?
Travis
I'm a dad who is trying to learn how to cook to ease the burden from my wife. I can't tell you how amazing your site and videos are. It is so hard to find easy, HEALTHY, meals that I can actually cook for my family. On top of that you provide nutritional information. Your work is fantastic, keep it up.
Michelle
Hi! I am going to try this yummy recipe this week! What kind of pan would you recommend using for stove top and then putting it in the oven? I am making this for a large group-- so the bigger pan would be best! A link would be amazing! (amazon or anything!) thanks so much!!!
Rebekah Park
Hello! Just a question, when you add the carrots, do you coat it in the sauce or mix it at all?
grape_vine
The classic cast iron skillet can handle this. If I had to have one pot/pan it would be that.
Anna
Hi! I'm confused...if a serving size is 2 thighs and the recipe calls for 8 thighs, how do you get 6 servings? I would think that it would be 4 servings?
Lacey Baier
Very good question! It's because that was an error 😉 I have now corrected it to be 4 servings 🙂
Jan Ramsey Brick
Just printed the recipe. Gonna make this tomorrow night. 🙂 Thanks! I'll try to remember to post a picture!
Lacey Baier
Woohoo! Enjoy!! 🙂
Colleen
This has become a new weekly staple in our home. It's so easy, delicious, and big on flavor!
Lacey Baier
Yay! That's awesome - we LOVE how easy, simple, and delicious it is too so I'm glad you and your family enjoys it, too! 🙂
Velia
This recipe was so easy to make and delicious. Thank you Lacey for sharing this awesome recipe.
Lacey Baier
Yay, you're so welcome. I just love how easy it is to make...and the flavor! So glad you enjoyed it, too 🙂