Description
Juicy, sticky-sweet chicken with a tangy kick that bakes while you relax. This no-fuss dinner will make you look like a kitchen genius any night of the week.
Ingredients
Scale
- 2 lbs (900g) bone-in, skin-on chicken thighs (approximately 6–8 thighs)
- 1/4 cup (60ml) Dijon mustard
- 3 tablespoons (63g) honey
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (30ml) whole grain mustard
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (15ml) apple cider vinegar
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- In a large bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, minced garlic, apple cider vinegar, thyme, paprika, salt, and pepper until smooth and well combined.
- Pat chicken thighs dry with paper towels and add to the bowl with the marinade. Toss to coat thoroughly, getting some marinade under the skin for maximum flavor.
- For best results, cover and refrigerate for 2-4 hours or overnight. If short on time, proceed to the next step.
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
- Arrange chicken thighs skin-side up on the prepared baking sheet, not touching. Pour any remaining marinade over the chicken.
- Bake for 35-40 minutes until skin is golden and internal temperature reaches 165°F (74°C). Halfway through cooking, spoon pan juices over the chicken.
- For extra crispy skin, broil for the final 2-3 minutes, watching carefully to prevent burning.
- Allow chicken to rest for 5-10 minutes before serving. Spoon pan sauce over chicken and garnish with fresh parsley if desired.