A jar of mustard becomes the backbone of a quick glaze for chicken thighs, its vinegar and spices tenderizing the meat as it roasts. The roots absorb the tang and gold of it all. A weeknight dinner that tastes like you planned ahead.

Serves 2. 45 minutes, 12 at the stove.

About 420 calories a serving, 33 g protein, 27 g carbohydrate, 20 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Pat 4 chicken thighs dry with paper towels and season with 1/4 teaspoon salt and pepper on both sides. When the oil shimmers, lay the thighs skin-side down and let them cook undisturbed until the skin is golden and crisp, about 6 minutes. The fat will render and the skin will release easily when ready.6 min
2. While the thighs cook, cut 1 pound of mixed potatoes and carrots into 1-inch pieces and mince 2 garlic cloves. Pour 1/4 cup Heinz mustard into a small bowl and whisk in 1/4 cup water until smooth. When the chicken skin is golden, flip the thighs and push them to the side of the pan.
3. Add the potato and carrot pieces to the open space in the pan, tossing them with the pan juices and 1/4 teaspoon salt. Scatter the minced garlic over everything, then pour the mustard mixture over the chicken and vegetables. Bring to a gentle simmer.
4. Transfer the skillet to a 375°F [190°C] oven and roast uncovered until the chicken is cooked through (an instant-read thermometer reads 165°F [74°C] at the thickest part of the thigh), the skin has darkened and caramelized, and the vegetables are tender, about 25 minutes. The glaze will thicken and cling to everything as it braises.25 min

Note Swap the root vegetables for 1 pound of cauliflower florets if that suits your pantry better. Leftovers keep refrigerated for three days and reheat gently on the stovetop; shred the cold chicken and toss with the vegetables and sauce for a salad. Serve with crusty bread to catch every drop of the pan sauce.