In search of a simple main dish for tonight? These honey mustard chicken thighs are thrown together quickly and baked until golden brown and crisp.
NOTE:
If you don't want to eat skin-on chicken, still cook the dish with the skin on, even if you don't eat it. The skin will protect the meat from drying out.
Boneless, skinless cuts will work, too, but they'll need a shorter cooking time and may be dryer than their bone-in, skin on counterparts.
Ingredients:
2 to 3 pounds skin-on, bone-in chicken thighs (or legs), trimmed of excess fat and excess skin
Kosher salt
1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 tablespoon extra virgin olive oil
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper
Method:
1. Preheat the oven:
Preheat the oven to 350°F and position a rack in the center.
2. Salt the chicken:
Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish.
3. Make the honey mustard sauce:
In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
4. Spoon the honey mustard sauce over chicken:
Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
5. Bake the chicken:
Bake for 45 minutes, or until the thighs read 175°F on a meat thermometer.
Remove the casserole pan from the oven and use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
6. Serve:
Sprinkle some freshly ground black pepper over the chicken before you serve.
NUTRITION FACTS:
(PER SERVING)
571
CALORIES
34g
FAT
17g
CARBS
54g
PROTEIN
Show Full Nutrition Label:
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Enjoy.
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