Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon fresh rosemary, chopped (optional)
If you’re out of apple cider vinegar, feel free to use white wine vinegar or even lemon juice as a substitute. For a bit of a spicy kick, add a pinch of cayenne pepper.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, pepper, and paprika. This is a moment to channel my grandmother, who always taught me to taste as I go — make sure the balance of flavors is just right for you!
- Place the chicken thighs in the prepared baking dish. Pour the honey mustard mixture over the chicken, making sure each piece is well-coated. If using, sprinkle the chopped rosemary on top for an extra layer of flavor.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy. I like to use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Once done, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International