Description
Juicy chicken smothered in sweet-tangy sauce and baked to golden perfection. This 30-minute dinner will have everyone licking their plates clean.
Ingredients
Scale
- 2 lbs (900g) chicken thighs, bone-in and skin-on
- 1/4 cup (60ml) Dijon mustard
- 1/4 cup (85g) honey
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 1 tablespoon (15ml) apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking dish with parchment paper.
- In a medium bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, apple cider vinegar, dried thyme, paprika, salt, and pepper until smooth.
- Pat chicken thighs dry with paper towels to ensure the marinade adheres properly.
- Place chicken in a large bowl and pour the honey mustard mixture over it, tossing to coat each piece thoroughly.
- Arrange chicken pieces in the prepared baking dish, skin side up, ensuring they’re not overcrowded.
- Bake for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and skin is golden brown.
- Baste chicken with pan juices halfway through cooking to enhance the glaze.
- For an extra-crispy finish, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Let chicken rest for 5 minutes before serving to allow juices to redistribute.
- Garnish with fresh chopped parsley if desired, and serve with the pan sauce spooned over the top.