Baked Dijon Chicken Thighs with Roasted Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy-skinned chicken thighs with a tangy Dijon glaze, roasted alongside caramelized carrots for a simple, flavorful weeknight meal. This american-inspired chicken (gluten-free) ready in about 50 minutes pairs skin-on chicken thighs, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs chicken thighs dry, then mix 2 tbsp Dijon mustard, 1 tbsp honey, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
  2. Step 2: Rub mustard mixture evenly over chicken thighs, place in a single layer on a baking sheet, and bake for 25 minutes.
  3. Step 3: Toss 2 cups halved baby carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread around chicken on the baking sheet.
  4. Step 4: Bake 10-15 minutes longer until chicken reaches 165°F (74°C) internally and carrots are tender with golden edges.
  5. Step 5: Let rest 5 minutes before serving with pan juices.

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Frequently asked questions

How long does Baked Dijon Chicken Thighs with Roasted Carrots take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Dijon Chicken Thighs with Roasted Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on chicken thighs from drying out.

Can I substitute ingredients in Baked Dijon Chicken Thighs with Roasted Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Dijon Chicken Thighs with Roasted Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Dijon Chicken Thighs with Roasted Carrots gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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