Are you a thigh or breast person? I am definitely into thighs but we don’t need to get so personal do we? This is just a cooking blog and since we are talking about chicken I guess it is not too personal is it?
I like chicken breast in many preparations but will usually choose to cook dark meat chicken thighs much more often than breast. It is easier to cook chicken thighs and the result is always tender and flavorful.
I will often just slip some lemon slices under the skin and season with salt and pepper but I recently made a fantastic batch of home made mustard with beer and thought that it would taste great on chicken thighs when mixed with honey, garlic and fresh thyme. The strong mustard and honey glaze made simple chicken thighs remarkably good.
You don’ t have to make your own mustard for this dish but make sure you use a good quality grainy mustard for best results.
This dish is great with mashed sweet potatoes and pan roasted Brussels sprouts.
- 6-8 Bone-in and skin on chicken thighs
- ¼ cup good quality grainy mustard
- ¼ cup good quality honey
- 1 clove fresh garlic minced
- 1 tbs fresh thyme leaves or 1 tsp dried thyme
- Salt and pepper to taste
- Pre-heat oven to 425 degrees.
- Line a sheet pan with foil for easy clean up.
- Spray with non-stick spray.
- Place chicken thighs skin side up on sheet pan.
- Bake in oven for 20 minutes or until chicken is cooked but fat on top is not quite crispy.
- In a small bowl mix herbs, honey and mustard together.
- Remove chicken from the oven.
- Spread mustard and honey mixture on the top of each thigh.
- Season with salt and pepper and return to the oven to bake for 10 more minutes.
- Let chicken rest for 5-10 minutes before serving.
Photos by Maighdeline Gordon and Connie Gordon