These juicy, succulent chicken thighs are marinated in a sweet and tangy honey mustard sauce that caramelizes beautifully as they cook.
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RECIPE
4 chicken thighs, bone-in
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon Extra Virgin olive oil
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat the oven to 400°F (200°C). Pat dry the chicken and season on both sides with salt and pepper. Arrange it in a baking dish.
Combine the honey, Dijon, oil, garlic, and rosemary.
Pour the sauce over the tops of the chicken.
Bake for 30-35 minutes or until the chicken reaches 165°F (74°C) on a meat thermometer.
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