Roasted Chicken Thighs With Mustard-Thyme Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
8 skinless chicken thighs (bone in, about 2.5 pounds)
1/2 teaspoon sea salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 tablespoon butter
1/2 cup onion, chopped
2 teaspoons fresh thyme, chopped
1 cup no-salt-added chicken stock, divided
4 teaspoons cornstarch
1 teaspoon Dijon mustard
ROASTED POTATOES and GREEN BEANS
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 lb fingerling potato, halved lengthwise
10 ounces trimmed green beans
2 garlic cloves, thinly sliced

Preparation

Preheat oven 425 degrees F.
Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add 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 salt and pepper, stirring with a whisk. Serve sauce with chicken.
ROASTED POTATOES and GREEN BEANS: Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.