Roasted Chicken Thighs with Spring Vegetables & Leek, Dill, Dijon Mustard and Lemon Sauce
Roasted Chicken Thighs with Spring Vegetables & Leek, Dill, Dijon Mustard and Lemon Sauce—a dish that’s all about big flavours and simple techniques. Think juicy, golden-brown chicken thighs, crispy skin, crunchy spring vegetables, and a fragrant, zesty sauce that brings everything together beautifully. This dish is a little bit indulgent, a little bit fresh, and 100% delicious!
While there are a few steps involved, it’s all super straightforward—taking around 45 minutes in total. The perfect recipe for when you have a bit of time to enjoy the process, maybe while sipping a glass of wine. The leek, dill, Dijon mustard, and lemon sauce is what really makes this dish shine, striking the perfect balance between rich, tangy, and herby freshness.
I originally adapted this recipe from @primal_gourmet, adding potatoes for extra heartiness. But if you’re after a lighter meal, you can absolutely leave them out. And don’t stop there—this sauce and veggie mix would pair beautifully with pan-roasted salmon, cod, crispy pancetta, or even a poached egg for a different twist. So many options!
Why You’ll Love This Recipe
✔️ Golden, Crispy Chicken – Perfectly roasted thighs with ultra-juicy meat.
✔️ Bright & Bold Flavours – A rich yet refreshing mustard-lemon sauce.
✔️ Versatile & Customisable – Swap the protein or adjust the veggies to suit your taste.
✔️ Great for Slower Cooking – Simple steps, but perfect for when you want to enjoy the process.
✔️ Perfect for Any Occasion – Comforting enough for a cosy night in, impressive enough for guests.
So, let’s get cooking! Here’s how to make Roasted Chicken Thighs with Spring Vegetables & Leek, Dill, Dijon Mustard and Lemon Sauce—a dish that’s as satisfying to make as it is to eat.
More roasted chicken recipes? What about Skillet Roasted Chicken with Creamy Sage & Lemon Chickpeas? Or this super classic: Garlic Butter Roasted Chicken with White Wine & Lemon. Check out the rest of my site for more inspiration!
Roasted Chicken Thighs with Spring Vegetables & Leek, Dill, Dijon Mustard and Lemon Sauce
(1 votes, average: 5.00 out of 5)
Loading...Enjoy simple yet delicious roasted chicken thighs with spring vegetables and a herbaceous lemon sauce.
Ingredients
- The chicken
- 2 chicken thighs (see notes)
- 2 tsp paprika
- Pepper & Salt
- The sauce
- 200 g fresh peas (frozen work too)
- 200 g green asparagus sliced into 3-4 cm pieces
- 1 tablespoon olive oil
- 1 large leek, thinly sliced (light green & white parts only)
- 2-3 cloves garlic, finely chopped
- 1 cup chicken stock
- Zest of 1 lemon, juice of half a lemon (more to taste)
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter (cold)
- Small handful dill, roughly chopped
- The potatoes
- 400 g waxy potatoes, sliced into 3-4 cm cubes, I like to keep the skin on(see notes)
- 1 tbsp olive oil
- 1 knob of butter
- Pepper & Salt
Instructions
Preheat the oven to 220°C.
Bring a large pot of water to the boil and add the asparagus and green peas. Blanch for 3 minutes then transfer the vegetables to a bowl with ice water to stop the cooking process. Set aside.
Add the chicken thighs to a large bowl and sprinkle with a good amount of pepper, salt and paprika. Toss to coat, massage it into the chicken if you like.
Heat an oven proof skillet in high heat until just starting to smoke and add a good glug of olive oil. Add the chicken pieces skin down and turn the heat down to medium. Let the chicken cook undisturbed until the skin is nice and crispy, ± 8-10 minutes.
Turn the chicken around and place the pan into the hot oven. Cook until the thickest part of the chicken reaches a temperature of 72°C and the skin is nice and crispy, 10-12 minutes.
While the chicken is in the oven prepare the potatoes: boil for 15 minutes in salted water until just undercooked. Drain and let steam in the pan until dry. Toss in the pan to form some rough edges. Heat some olive oil and a knob of butter in a frying pan and add the potatoes. Let cook undisturbed on 1 side on medium heat for 5-6 minutes until nice and browned. Then flip and repeat on the other sides. Season with sea salt and black pepper when done.
Remove the chicken from the pan, transfer to a plate and cover with aluminium foil to rest.
Remove some of the oil from the skillet so you have ± 1 tbsp left and add the leeks. Sauté with a pinch of saly for 3-4 minutes until softened, then add the garlic. Sauté for another minute.
Add the chicken stock, Dijon mustard, lemon zest, lemon juice (start with half first).Cook and let bubble away while you keep stirring and let it reduce by ¼.
Add the cold butter and stir vigorously to emulsify into a rich and creamy sauce.
Taste and season with pepper, salt and lemon if you desire.
Return the peas and asparagus to the sauce and toss to coat and heat through. Just before serving add the dill and mix.
Divide the vegetables over the plates and place the chicken and the potatoes in top. Sprinkle some extra sill leaves over the top.
Notes
- In The Netherlands we can't always find skin on bone in chicken thighs, for this I generally use 'kippenbouten', these are chicken thighs and legs still attached. Just slice them apart before cooking and use as mentioned above.
- You can also just serve it all with boiled baby potatoes, much less work then frying them as well.
