Roasted Chicken Thighs with Mustard-Thyme Sauce

Servings: 0 servings

Yield: Serves 4 (serving size: 2 thighs and 3 tablespoons sauce) 6 points plus Amount per serving Calories: 246 Fat: 11.7g Saturated fat: 3.7g Monounsaturated fat: 4.9g Polyunsaturated fat: 1.8g Protein: 28.9g Carbohydrate: 4.6g Fiber: 0.5g Cholesterol: 122mg Iron: 1.8mg Sodium: 498mg Calcium: 27mg



1. Preheat oven to 425°. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings. 3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.