Description
Juicy, tender chicken thighs baked in a simple yet flavorful sauce of honey, Dijon, and whole-grain mustard. An effortless and delicious weeknight dinner.
Ingredients
Units
Scale
- 8 skinless (boneless chicken thighs)
- salt and pepper
- 8 cloves of garlic (skin still on (optional))
- 1/4 cup (59ml) mustard
- 1/4 cup (59ml) wholegrain mustard
- 1/2 cup (118ml) runny honey
- 1 tablespoon (15ml) apple cider vinegar or lemon juice (optional)
- a few sprigs of fresh herbs e.g. rosemary (thyme,oregano (or 1/2 teaspoon (2.5ml) dried))
Instructions
- Preheat the oven to 355°F (180°C). Arrange the chicken thighs in a baking dish and sprinkle generously with salt and pepper. Tuck the garlic cloves (if using) in between the chicken thighs.
- Whisk the mustards, honey, and vinegar or lemon juice (if using) together in a jug or bowl, then pour all over the chicken. Scatter the fresh herb sprigs or dried herbs over the dish.
- Bake for 35 to 40 minutes or until the chicken is golden and cooked through. If using chicken breasts instead of thighs, check after about 30 minutes (20-25 for smaller breasts). You may also spoon some of the sauce over the chicken about halfway through cooking to prevent it from drying out.
- Serve with mashed potatoes, rice, pasta, or bread, and a vegetable or vegetables of your choice.
Notes
You can substitute apple cider vinegar with lemon juice for a tangy flavor. Use any herbs you have on hand; dried herbs work if fresh aren’t available. Serve with mashed potatoes, rice, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 126 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 30
- Cholesterol: 110