Step-by-Step Guide to Prepare Super Quick Homemade Roasted Chicken Thighs Mustard Thyme Sauce

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, How to Prepare Super Quick Homemade Roasted Chicken Thighs Mustard Thyme Sauce. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Roasted Chicken Thighs Mustard Thyme Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Chicken Thighs Mustard Thyme Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Chicken Thighs Mustard Thyme Sauce is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Chicken Thighs Mustard Thyme Sauce estimated approx 40 mins.

To begin with this recipe, we must first prepare a few components. You can cook Roasted Chicken Thighs Mustard Thyme Sauce using 10 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Roasted Chicken Thighs Mustard Thyme Sauce:

1. 1 tbsp olive oil
2. 8 chicken thighs
3. 1/2 tsp salt
4. 1/2 tsp pepper
5. 1 tbsp butter
6. 1/2 cup chopped onion
7. 2 tsp chopped thyme
8. 1 cup chicken stock
9. 4 tsp flour
10. 1 tsp dijon mustard

Instructions to make to make Roasted Chicken Thighs Mustard Thyme Sauce

1. preheat oven to 425
2. Heat skillet and oil over medium heat. Sprinkle chicken with half of salt and pepper. Cook chicken 4 minutes each side.
3. Remove chicken and place in 11x 7 glass baking dish. Bake at 425 for about 15 minutes or until 165°F.
4. Remove chicken from dish and save drippings.
5. Return skillet to heat add butter and swirl to coat. Add onion and thyme. Saute 5 minutes.
6. Combine 3 tablespoons stock and flour in bowl and whisk till smooth. Add flour mixture, remaining stock, and drippings to pan. Scrape pan to loosen browned bits. Bring to boil and cook for two minutes until slightly thickened.
7. Remove from heat, add mustard and remaining salt and pepper, stirring with whisk.

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