Saturday, February 18, 2012

Roasted Honey Mustard Rosemary Chicken Thighs

Here is another great recipe for chicken thighs. This recipe uses skinned and boned thighs. There are not many photos because they were mostly blurry. But this is what the thighs look like when they are done. They are very yummy.


Prepare this the day before you are going to roast them. Use 1 1/2 pounds of skinned, boned chicken thighs. In a bowl mix 2 cloves diced garlic, 1 tablespoon olive oil, 2 tablespoons dijon mustard, 2 tablespoons honey, 1 teaspoon red wine vinegar, 1 teaspoon salt and 1 tablespoon diced fresh rosemary. Whisk this together, place thighs in a plastic bag, pour this marinate over them, squeeze the air out of the bag and seal. Place the bag in a bowl and refrigerate. Turn the bag several times over a 24 hour period. When it is time to roast them, preheat the oven to 475 degrees. Place the thighs in a pan in a single layer. Pour the marinate over them. Cook for about 30-40 minutes until the inside temperature reaches 170 degrees. All of the fat will render off while cooking.


I cooked some Israeli couscous in chicken broth and served the thighs with it. Delicious!