Oh yeah…it’s what’s for dinner!
HONEY MUSTARD CHICKEN
BAKED HONEY MUSTARD CHICKEN THIGH RECIPE –
By Heidi at
1/4 CUP HONEY
WHOLE GRAIN MUSTARD2 TABLESPOONS DIJON MUSTARD
2 CLOVES GARLIC, MINCED
SALT AND PEPPER
6-8 BONE-IN, SKIN ON CHICKEN THIGHS
2 SHALLOTS, QUARTERED
1/2 LEMON, TO SERVE, IF DESIRED
GREEN ONIONS, TO SERVE, IF DESIRED
Preheat the oven to 350°F.
In a small bowl or glass measuring cup, whisk together the honey, whole grain mustard, dijon, and garlic. Taste and season with salt and pepper.Pat the thighs dry with a paper towel and season generously with salt and pepper. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 of the thighs skin side down. Brown for 5 minutes undisturbed until golden and crispy. Remove from the pan and place in a large oven-proof casserole dish. Brown the remaining 4 thighs and place in the oven-proof dish. Top with the quartered shallots and pour on the honey mustard mixture. Bake until the thighs are cooked through, 30-40 minutes based on size. Squeeze on some lemon juice (adds some brightness) and sprinkle with green onions (adds some freshness) if desired and enjoy warm!
“If you think you can or you think you can’t, you’re probably right”
I know…mines a little tight. Two/three reasons for that. I don’t have a large enough shallow baking dish, I didn’t want to add a third to wash more dishes & I had this much chicken so I wasn’t going to let the remainder sit around #FRESH ~ Make it work. Besides, that honey mustard sauce tastes so good that more is even better
I did put sauce from pan in seperate bowl. If it’s too thin a quick little slurry will fix that.
~ (pssssst…..you do know that grandma always takes the burned or worst looking, right? So any1 else will get best parts ♥)
With carrots & long grain & wild rice.
Note: About Rosemary