This was good! I usually don’t like the dark meat but my husband prefers it so I looked up a good recipe for chicken thigh and found this one. I had to cook it longer because it was still partially frozen and I didn’t glaze it because it’d be too sweet for my husband (diabetic). I have to admit that it was tasty, especially with the honey-mustard sauce simply spooned over the chicken instead of glazing it. Will make this again!
- 8 bone-in, skin-on chicken thighs
- Juice of 1 lemon
- 1 tablespoon grainy mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 to 2 tablespoons honey
1. In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
2. Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
3. Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
I made this last night and received fantastic comments. The broil at the end gives the chicken a wonderful charred flavor and the marinade plus the rub at the end impart different levels of flavor. We especially liked how moist and juicy it was while also being crisp on the outside. I’ll consider this next time I need a fairly simple recipe for a dinner party. Served alongside rice and a fresh salad.