Roasted Chicken Thighs With Mustard-Thyme Sauce

• 1 tablespoon olive oil
• 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 teaspoons chopped fresh thyme
• 1 cup no-salt-added chicken stock, divided
• 4 teaspoons flour
• 1 teaspoon Dijon mustard

1. Preheat oven to 425u0b0.
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 425u0b0 for 16 minutes or until a thermometer registers 165u0b0. Remove chicken from dish; reserve drippings.
3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 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.

olive oil, chicken, salt, fresh ground black pepper, butter, onion, thyme, nosalt, flour, mustard

Taken from www.food.com/recipe/roasted-chicken-thighs-with-mustard-thyme-sauce-488947 (may not work)