Honey-Mustard Chicken Thighs

Name: Honey-Mustard Chicken Thighs
Prep time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 piece bone-in, skin-on chicken thighs; 1 tbsp olive oil; 1.5 tsp kosher salt; 0.5 tsp black pepper; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 cup honey; 3 tbsp Dijon mustard; 1 tbsp whole-grain mustard; 1 tbsp apple cider vinegar; 3 clove garlic; 1 tbsp unsalted butter; 1 tsp fresh thyme leaves; 2 tbsp Fresh parsley (garnish)

American · 55 mins

Roasted chicken thighs with a tangy glaze to balance the rich, cheesy rice.

C By ChefFultz

Servings

8 piece bone-in, skin-on chicken thighs
1 tbsp olive oil
1.5 tsp kosher salt
0.5 tsp black pepper
1 tsp smoked paprika
0.5 tsp garlic powder
0.25 cup honey
3 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp apple cider vinegar
3 clove garlic
1 tbsp unsalted butter
1 tsp fresh thyme leaves
2 tbsp Fresh parsley (garnish)

Calories

758 kcal

Protein

43g

Carbs

24g

Fat

54g

Fiber

Sugar

20g

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Season Chicken

1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with foil, topping it with a wire rack if you have one. Pat the chicken thighs very dry, then toss with olive oil, kosher salt, black pepper, smoked paprika and garlic powder.

8 piece bone-in, skin-on chicken thighs, 1 tbsp olive oil, 1.5 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika, 0.5 tsp garlic powder
2. Arrange the thighs skin-side up on the baking sheet with space between them and roast for 20 minutes to begin rendering the fat and crisping the skin.
Make Glaze

3. While the chicken roasts, mince the garlic and melt the butter in a small saucepan over medium heat. Cook the garlic and thyme leaves for 30 seconds until fragrant.

3 clove garlic, 1 tbsp unsalted butter, 1 tsp fresh thyme leaves
4. Whisk in the honey, Dijon mustard, whole-grain mustard and apple cider vinegar. Simmer gently for 2 to 3 minutes until slightly thickened, then remove from the heat.

0.2 cup honey, 3 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp apple cider vinegar
Glaze and Finish

5. Brush about two-thirds of the glaze over the chicken and return to the oven for 10 minutes. Brush with the remaining glaze and roast 5 to 8 minutes more, until the skin is lacquered and the thickest part reaches 175°F (80°C).
6. Rest the chicken for 5 minutes, spoon any pan juices over the top, and garnish with chopped parsley. Serve alongside broccoli and cheese rice.

2 tbsp Fresh parsley (garnish)

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