This dinner is worthy of a glass of wine. So go ahead, pour yourself a glass of Pinot Grigio (or whatever you glass of choice may be for dinner) and prepare to have dinner on the table in 40 minutes.
I honestly think that chicken thighs are underused. Personally I like to buy my chicken thighs at Trader Joe’s. They don’t have too much fat on them and they’re the perfect size.
The roasted chicken thighs with mustard-thyme sauce starts by simply seasoning the thighs with salt and pepper and searing them on the stove top until lightly browned. While the chicken thighs are cooking, prep the green beans. Simply toss green beans with sliced garlic, salt and pepper. Those will roast at 425 degrees.
Once the thighs are browned, place them in a oven-safe baking dish and place them in the oven with the green beans. Now it’s time to make the sauce! Add butter to the pan that you used for the chicken and saute the onions and thyme. Instead of flour, I used cornstarch to thicken the chicken stock. The stock is added to the sauteed onions – make sure to scrap off all the yummy “bits” on the bottom of the pan. Allow this to cook until thickened. Once the chicken and beans are finished – remove the sauce from the heat and add in the mustard. Serve the sauce on top of the chicken thighs along with the green beans.
The chicken thighs were super tender but so flavorful from the onion and the thyme-mustard sauce. The sauce was seriously better than I ever imagined. And the green beans – you simply can’t go wrong with green beans roasted with garlic.
Super simple, super delicious and super healthy.