Mustard-Dill Chicken Thighs with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs baked with a tangy mustard and dill sauce, served alongside perfectly roasted vegetables. This american-inspired chicken ready in about 50 minutes pairs chicken thighs, olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (10 ratings) Prep: 15 min Cook: 35 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear thighs skin-side down for 5-6 minutes until golden brown, then flip and cook 2 minutes.
  2. Step 2: Remove chicken and set aside. Add 1/4 cup Dijon mustard, 2 tbsp chopped dill, 1/2 cup chicken broth, and 1 sliced lemon to the skillet. Stir to combine and simmer for 2 minutes.
  3. Step 3: Return chicken to skillet, skin-side up. Arrange 2 cups mixed vegetables (carrots, broccoli) around chicken. Bake for 25-30 minutes until chicken reaches 165°F and vegetables are tender.
  4. Step 4: Rest 5 minutes before serving, spooning pan sauce over chicken and vegetables.

Frequently asked questions

How long does Mustard-Dill Chicken Thighs with Roasted Vegetables 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 Mustard-Dill Chicken Thighs with Roasted Vegetables?

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 chicken thighs from drying out.

Can I substitute ingredients in Mustard-Dill Chicken Thighs with Roasted Vegetables?

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 Mustard-Dill Chicken Thighs with Roasted Vegetables 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.

What goes well with Mustard-Dill Chicken Thighs with Roasted Vegetables?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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