Careme

Ingredients

• Organic Boneless Skinless Chicken Thighs

  1 pound $7.49
• Organic Red Beet Bunch

  1 bunch, roots scrubbed and cut into 3/4-inch wedges $3.49
• Yellow Potato

  12 ounces, cut into 1-inch pieces $1.69
• Sweet Onion

  1 small, cut into wedges $1.43
• Olive oil

  2 tablespoons, divided
• Dijon mustard

  1 1/2 tablespoons
• Dried marjoram

  1 teaspoon
• Caraway seeds

  1/2 teaspoon, optional
• Garlic

  1 clove, finely grated
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Sour cream or plain Greek yogurt

  1/3 cup
• Dried dill

  1 teaspoon
• Apple cider vinegar

  2 teaspoons
• Water

  1 to 2 tablespoons

Instructions

1. Heat the oven to 425°F. Scrub and cut the beets and potatoes, cut the onion into wedges, and pat the chicken dry.
2. Toss the beets, potatoes, and onion on a rimmed sheet pan with 1 tablespoon olive oil, the caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer and roast for 15 minutes.
3. Mix the mustard, garlic, marjoram, remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Coat the chicken thighs evenly with the mixture.
4. Turn the vegetables, nestle the chicken among them, and roast for 22 to 25 minutes, until the vegetables are tender and the chicken reaches 165°F at its thickest point.
5. While the pan roasts, stir together the sour cream, dill, vinegar, and enough water to make a spoonable sauce; season lightly with salt.
6. Rest the chicken on the pan for 5 minutes, then slice it into thick strips. Taste the vegetables and adjust the seasoning.
7. Spread the dill sauce over two plates, pile on the jewel-toned beets, potatoes, and onion, and arrange the sliced mustard chicken on top.