Oven Baked Chicken Thighs

-

 So I thought I was defrosting a large bone-in skin-on chicken breast. When dinner time came I went to fridge to pull it out only to discover it was chicken thighs! So after a quick search found this delicious recipe. From JOCOOKS This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze - this dish is definitely going to be a top-contender in your weekly recipe planning! 

This was all true we loved it we actually only cooked 3 thighs (not 6) but made the entire sauce recipe as below. We served it over rice. 


  • 2 lb chicken thighs bone-in skin-on
  • 1 tsp salt
  • 1 tsp black pepper

Sauce

  • 2 tbsp olive oil
  • 1 tbsp whole grain dijon mustard (I only had smooth dijon)
  • 1 tbsp mustard (I used grainy mustard because of above)
  • 2 tbsp honey
  • 6 cloves garlic minced
  • ¼ tsp red pepper flakes

Instructions

  • Preheat the oven to 425 F degrees.
  • Place the chicken thighs in a bowl and season them generously with salt and pepper.
  • Whisk all the sauce ingredients together in a small bowl. (Then we tossed the chicken thighs in this mixture)
  • Pour the sauce over the thighs and toss them well. 
  • Transfer the chicken thighs to a 9x13 inch baking dish including any remaining sauce. No need to grease the dish.
  • Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
  • Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more