Roasted Chicken Thighs With Mustard-Thyme Sauce

• 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

1. Preheat oven 425 degrees F.
2. 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.
3. 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.
4. 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.

olive oil, chicken, salt, fresh ground black pepper, butter, onion, fresh thyme, nosalt, cornstarch, mustard, roasted potatoes, olive oil, salt, fresh ground pepper, fingerling potato, green beans, garlic

Taken from www.food.com/recipe/roasted-chicken-thighs-with-mustard-thyme-sauce-491803 (may not work)