american

Sheet Pan Mustard Herb Chicken with Roasted Turnips and Carrots

This roasted dish pairs bone-in chicken thigh with Dijon mustard, turnips and carrots. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

65 g Protein

38 g Carbohydrates

27 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

299g bone-in chicken thigh (skin-on) 362 kcal
2.04 tbsp (16g) Dijon mustard 11 kcal
2.72 tsp (14g) olive oil 124 kcal
272g turnips (peeled, 1-inch chunks) 76 kcal
190g carrots (1-inch pieces) 78 kcal
1.02 tsp (2g) dried thyme 2 kcal
0.34 tsp (1g) kosher salt 0 kcal
0.34 tsp (1g) black pepper 2 kcal

Cooking instructions

Heat oven to 425 F. Line a sheet pan with foil or parchment.
olive oilturnips (peeledcarrots (1-inch pieces)kosher saltblack pepper
Toss turnips and carrots with half the olive oil, salt, and pepper. Roast 10 minutes.
bone-in chicken thigh (skin-on)Dijon mustardolive oildried thyme
Rub chicken with Dijon mustard, remaining olive oil, and dried thyme; add to the pan.
bone-in chicken thigh (skin-on)
Roast 18 to 22 minutes until chicken is cooked through and vegetables are tender, stirring vegetables once halfway.
bone-in chicken thigh (skin-on)
Spoon pan juices over chicken and vegetables and serve.