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
Units
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For the Pan Roasted Chicken, Potatoes & Asparagus:
- 2 tbsp olive oil
- 2 tbsp Maille dijon mustard
- 1/2 lemon, juiced
- 1/2 tsp 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 (450 g) asparagus, trimmed
For the Truffle Honey Mustard Sauce:
- 1/4 cup (60 ml) Maille dijon mustard
- 1/8 cup (30 ml) 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