A quick glaze built on bright mustard seed does all the work here, coating chicken thighs and roasted roots with tangy warmth. This shelf of one means we're building around mustard's depth and heat, letting the grain vinegar and spices carry the whole meal.

Serves 2. 45 minutes, 15 at the stove.

About 480 calories a serving, 33 g protein, 26 g carbohydrate, 28 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While it warms, cut 1 pound of carrots and parsnips into 1-inch pieces and toss them with 1/4 teaspoon each salt and pepper. When the oil shimmers, add the roots and cook without moving them for 4 minutes until they begin to brown on one side.4 min
2. Toss the vegetables and push them to the edges of the pan. Season 4 bone-in chicken thighs with 1/4 teaspoon salt and pepper, then place them skin-side down in the center. Leave them for 5 minutes until the skin crisps and browns, then turn skin-side up.5 min
3. Mince 2 cloves garlic and whisk it into 1/3 cup Trader Joe's mustard with 2 tablespoons water until smooth. Pour the glaze over the chicken and vegetables, tossing the roots to coat them.
4. Lower the heat to medium, cover the pan with a lid or foil, and cook for 15 minutes until the chicken reaches 165°F [74°C] at the thickest part of the thigh and the vegetables are tender. The glaze will thicken as it bubbles gently around everything.15 min
5. Remove the lid, raise the heat to medium-high, and cook uncovered for 3 minutes more until the glaze reduces and clings to the chicken and roots. Serve from the pan.3 min

Note Swap parsnips for celeriac or turnip if the market does not have both. Leftovers keep covered for three days and reheat gently in a covered skillet. Serve with buttered rice or crusty bread to catch the glaze.