- 2 lb chicken thighs, bone-in, skin on
- 1 2-lb bag Michigan Farm to Freezer Organic Root Crop Mix
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 Tbsp olive oil
- 4-5 Tbsp sour cream
- 1 cup chicken stock
- 1 Tbsp Dijon mustard
- Diamond crystal kosher salt
- Freshly ground black pepper
Pre-heat oven to 450° F. Place a sheet pan in the oven while it heats
While still frozen, toss the Organic Root Crop mix with rosemary, thyme, olive oil, 1-2 teaspoon salt and ½ teaspoon black pepper. When the oven is pre-heated, remove the hot sheet pan and spread the cold root veggie mix over the surface. It will sizzle. Return to the oven to cook for 15 minutes.
Season the chicken thighs generously with salt and pepper and place them on a cold foil lined sheet pan.
Remove the roasting veggies from the oven and toss to brown the other side, then return to the oven. At the same time, put the seasoned chicken thighs into the oven.
While the veggies and chicken roast, make the sauce. Add stock to small pan and bring to simmer over medium heat; cook until reduced by 1/3. Remove from the heat and whisk in the Dijon mustard and sour cream. Add salt and pepper to taste.
After 15-20 minutes, check the chicken and veggies for doneness. The veggies should be crisp on the outside and tender on the inside and the chicken should reach an internal temperature of 165° F. If you prefer them extra crispy and well browned, place them under the broiler for a few minutes, keeping a close eye to prevent them from burning.
Spoon the veggies onto a plate and top with the chicken, drizzling the creamy Dijon sauce over all. Enjoy!