Description
Roasted chicken thighs with crispy skin are paired with buttery potatoes and asparagus, all enhanced by a tangy-sweet truffle honey mustard sauce.
Ingredients
Scale
For the Pan Roasted Chicken, Potatoes & Asparagus:
- 2 tbsp olive oil
- 2 tbsp Maille dijon mustard
- ½ lemon, juiced
- ½ teaspoon dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 4 large bone-in, skin-on chicken thighs
- 2 tbsp unsalted butter
- 2 cups baby potatoes, halved
- 1 lb asparagus, trimmed
For the Truffle Honey Mustard Sauce:
- ¼ cup Maille dijon mustard
- 1/8 cup mayo
- 1-2 tbsp truffle honey (FYI, this would still be delicious if you use regular honey instead of the truffled stuff!)
- Pinch of cayenne pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, Dijon mustard, lemon juice, dried thyme, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and toss to coat evenly.
- Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3 minutes.
- Add the halved potatoes to the skillet, arranging them around the chicken. Transfer the skillet to the preheated oven and roast for 20 minutes.
- After 20 minutes, add the asparagus to the skillet and continue roasting for another 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
- While the chicken is roasting, prepare the truffle honey mustard sauce. In a small bowl, whisk together the white truffle honey, Dijon mustard, mayonnaise, and cayenne pepper until smooth. Set aside.
- Once the chicken and vegetables are done, remove the skillet from the oven. Serve the chicken, potatoes, and asparagus with a generous drizzle of the truffle honey mustard sauce.
Notes
For a crispier skin, make sure the chicken thighs are dry before searing. You can substitute regular honey if truffle honey is unavailable, but it will change the flavor profile. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 25 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 30 grams
- Cholesterol: 100 mg