First of all, I am a total sucker for a good chicken thigh. I know, I know, chicken breasts are all the rage right now because they're healthier - but don't look me in the eyes and tell me that they taste better than well cooked, bone in, skin on CHICKEN THIGHS. Because that'd be a lie and we both know it! This honey mustard roasted chicken recipe is a total winner, and although it takes some planning ahead to marinate these bad boys, the recipe takes little effort at all and always turns out well. Pair with some mashed potatoes and veggies and BAM - you're going to be a happy camper. This is also a good recipe for entertaining, as you can make several thighs at once with little fuss. I have a feeling this one will find its way into your dinner rotation reeaallll soon!
Ingredients:
1 tbsp honey
2 tbsp grainy dijon mustard
½ tsp fresh thyme, minced
½ tsp salt
½ tsp ground pepper
½ tsp garlic powder
2 cloves garlic, minced
1 lemon
4 chicken thighs, bone in & skin on
1 tbsp butter or olive oil
Additional Supplies:
Cast iron skillet (or another stove-to-oven capable skillet)
Meat thermometer
Directions:
1. Combine honey, dijon mustard, rosemary, thyme, salt, pepper, garlic powder and fresh garlic in a bowl. Add the juice from the whole lemon, then set aside both halves to use later. Whisk mixture together.
2. Place chicken thighs into the bowl with the sauce, and mix together until each thigh is evenly coated. Cover the bowl with foil or plastic wrap and let sit for at least 30 minutes (or up to 8 hours in the refrigerator).
3. Preheat oven to 400 degrees (F). Heat cast iron skillet on the stove top on med-high heat for 3-4 minutes. Add olive oil or butter.
4. Once oil is hot (but not smoking), place each chicken thigh SKIN SIDE DOWN into the skillet, and arrange them so they are not touching. Cook for 3-4 minutes without touching.
5. Using tongs, flip each chicken thigh and cook on the other side for an additional 4 minutes.
6. Turn off stove. Place the reserved lemon halves into the skillet. Using oven mitts, transfer the skillet from the stove into the oven. Bake for 28-30 minutes until the chicken reaches an internal temperature of 165 degrees (F) and the juices run clear.
7. Serve immediately.
Prep Time: 40 minutes – 8 hours (depending on how long you marinate chicken)
Cook Time: 40 minutes
Total Time: Depends
Servings: 4
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