The Paleo Kitchen’s Honey Mustard Chicken Thighs
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Juice of 2 lemons
- ¼ cup extra virgin olive oil or melted fat of choice
- 1 teaspoon garlic powder
- 2 pounds bone-in skin-on chicken thighs
- Coarse sea salt and freshly ground black pepper to taste
- 1 clove garlic minced
- 1 teaspoon fresh thyme leaves minced
- 1 teaspoon Dijon mustard
- 2 tablespoons raw organic honey melted
Method
- Preheat your oven to 400°F with the rack in the middle.
- Combine the lemon juice, olive oil, and garlic powder in a mixing bowl and stir to combine.
- Add the chicken thighs and coat the chicken in the marinade. Season the thighs with salt and pepper.
- Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet.
- Roast the chicken in the hot oven for 30 minutes.
- While the chicken is cooking, combine the garlic, thyme, mustard, and honey in a small bowl and mix well.
- Take the chicken out of the oven and brush the honey mustard on both sides of the chicken.
- Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned.
- Remove from the oven and brush on extra honey mustard if desired.