Roasted Chicken Thighs with Mustard-Thyme Sauce
Time: 40 minutes
Kid Tweak: Add a little honey to the pan sauce.
Serve with Roasted Potatoes and Green Beans: Preheat oven to 425°. Combine 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 pound fingerling potatoes, halved lengthwise; 10 ounces trimmed haricots verts; and 2 thinly sliced garlic cloves on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° on bottom rack for 25 minutes, stirring once. CALORIES 145; FAT 3.7g (sat 0.5g); SODIUM 158mg
View Recipe: Roasted Chicken Thighs with Mustard-Thyme Sauce