This dish combines the sweet and tangy notes of honey mustard with succulent chicken, making it a delightful meal that can please even the pickiest eaters.
Ingredients
Scale:
6 bone-in, skin-on chicken thighs (about 2.5 lbs)
Salt and black pepper, to taste
1/3 cup honey
1/3 cup Dijon mustard
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon olive oil
Instructions
Preheat your oven to 425°F (220°C).
In a medium bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, paprika, and olive oil. Taste the marinade and adjust the sweetness or tanginess as needed.
Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.
Place the chicken thighs in a large resealable plastic bag or shallow dish and pour the honey mustard marinade over them. Make sure each piece is well coated, then marinate in the refrigerator for at least 30 minutes.
Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper. Pour any remaining marinade over the chicken.
Bake in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (74°C).
If desired, switch the oven to broil for the last 2-3 minutes for extra crispiness.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving.
