Juicy chicken thighs roasted with vegetables in a honey mustard pan sauce.

6 boneless, skin-on chicken thighs

Salt and black pepper, to taste

2 tablespoons vegetable oil

1/4 cup low-sodium chicken broth

1 (14-ounce) bag frozen pearl onions

4 garlic cloves, thinly sliced

3 tablespoons honey mustard

8 ounces baby bella mushrooms, quartered

1 tablespoon fresh thyme leaves

1 cup frozen petite peas

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1. Preheat oven to 400°F.

2. Season chicken and sear skin-side down until golden.

3. Cook onions and garlic until fragrant.

4. Add broth, honey mustard, mushrooms, and thyme.

5. Return chicken to pan and brush with remaining sauce.

6. Roast until chicken reaches 165°F.

7. Stir in peas and heat through.

Use an oven-safe skillet. Adjust vegetables as needed.