Thursday, April 25, 2013

Roasted Chicken Thighs

I saw this recipe on Pinterest not long ago and thought it looked fairly easy and very good.  I actually bought the chicken a few weeks ago to make it then our menu got mixed up so I stuck them in the freezer.

Until yesterday.

I pulled them out and let them defrost in the fridge (then in the microwave for a little while). 

I didn't get to "marinate" as long as I should have (which is what happens when you forget to read over a new recipe the night before), but it worked.

And it was simple.

And good.

My picky eater walked through and actually jumped for joy seeing the chicken.  "That is REAL chicken, Mama!"  I guess the fact that there was even skin made it more real?


8 chicken thighs (bones/skin included)

1/2 cup olive oil

1 lemon juiced (or about 1/4 a cup of lemon juice)

Salt and pepper

1-2 tbsp grainy mustard (I used "spicy mustard")

2-4 tbsp honey


Pour the olive oil and lemon juice over the chicken.  (I used a ziplock)  Sprinkle with salt and pepper.

Roast in the oven at 375 for about 25 minutes (or a little longer if you didn't defrost in time :) with the skin down.

After 25 minutes, flip chicken over and return to oven for about 10 more minutes.

Meanwhile, mix together the mustard/honey.  I used about 2 Tbsp mustard and 4 Tbsp honey.  

Remove from oven and brush the mustard/honey on top of the chicken.

Broil for about 5 more minutes.


We ate ours with potatoes with white sauce, carrots/Ranch, and a Rhodes bread loaf.

It was enjoyed by all.

I will be making this again.  (And next time, I will "marinate" it a little longer...)


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