Ingredients
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6 bone-in, skin-on chicken thighs
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¼ cup honey
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3 tablespoons Dijon mustard
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2 tablespoons whole grain mustard
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 tablespoon apple cider vinegar
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1 teaspoon paprika
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
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½ teaspoon dried rosemary (or 1 teaspoon fresh rosemary)
Instructions
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Preheat Oven:
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Set oven to 400°F (200°C).
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Line a baking dish with parchment paper or lightly grease it.
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Prepare the Honey Mustard Sauce:
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In a bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, garlic, apple cider vinegar, paprika, salt, pepper, thyme, and rosemary.
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Coat the Chicken:
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Pat the chicken thighs dry with a paper towel.
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Place them in the baking dish and pour the honey mustard sauce over them.
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Use a brush or spoon to coat each piece evenly.
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Bake:
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Bake uncovered for 35–40 minutes, or until the internal temperature reaches 165°F (75°C).
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For crispy skin, broil for 2–3 minutes at the end.
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Rest & Serve:
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Let the chicken rest for 5 minutes before serving.
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Spoon extra sauce from the pan over the chicken.
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