Ingredients
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6 bone-in, skin-on chicken thighs
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⅓ cup honey
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¼ cup Dijon mustard
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2 tbsp whole grain mustard
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tbsp apple cider vinegar (or lemon juice)
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1 tsp smoked paprika
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½ tsp salt
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½ tsp black pepper
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1 tbsp fresh thyme (or 1 tsp dried)
Instructions
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Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
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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, smoked paprika, salt, and black pepper until smooth.
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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 brush the honey mustard sauce generously over each piece.
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Bake for 35-40 minutes, or until the internal temperature reaches 175°F (80°C) and the skin is golden and crispy.
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Baste halfway through:
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Around the 20-minute mark, spoon some of the pan juices over the chicken for extra flavor.
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Garnish & serve:
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Sprinkle with fresh thyme and serve with roasted veggies, mashed potatoes, or a fresh salad.
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