Roasted Mustard Chicken Thighs
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Marinate time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
406 kcal
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Course
Main Course
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Cuisine
American
Roasted Mustard Chicken Thighs
Description
This recipe uses boneless, skinless chicken thighs seasoned with salt and pepper, then marinated or immediately coated in a combination of grainy mustard, Dijon mustard, olive oil, and Italian seasoning. The chicken is arranged in a baking dish with fresh thyme leaves and whole sprigs on top, then roasted at 425°F until the internal temperature reaches 175°F, typically 20 to 25 minutes. After resting, the chicken reveals a tender texture with a mildly pungent, lightly spiced mustard flavor bolstered by aromatic thyme.
The mustard coating prevents dryness and creates a slightly tangy crust. The seasoning balances savory and herbaceous notes without overpowering the natural flavor of the chicken. This dish complements rice or salad well and serves as convenient leftovers, especially when sliced cold for sandwiches or salad toppings.
The recipe allows a short marinating time but can be roasted immediately. Leftovers keep well and can be enjoyed chilled. The method is straightforward, suitable for home cooks seeking a flavorful, no-fuss chicken entrée.
Ingredients
- 6 chicken thighs boneless, skinless
- 2 mustard grainy, heaping tablespoons, Maille Old Style used
- 1 Dijon mustard heaping tablespoon
- 1 tablespoon olive oil
- 2 Italian seasoning dashes
- salt
- black pepper
- thyme fresh
Instructions
- Preheat oven to 425F and move the rack to the middle position.
- Generously season the chicken with salt and pepper and add it to a large Ziploc bag. Add the grainy mustard, Dijon mustard, olive oil, and Italian seasoning to the Ziploc. Move it around until it's evenly coated. You can choose to marinate it for up to a few hours before cooking (I left mine for 30 mins), or you can put it in the baking dish right away.
- Spread the chicken thighs in an even layer in your baking dish. Sprinkle some fresh thyme over top (remove the leaves from the sprigs) and place a few whole sprigs over top.
- Roast the chicken for 20-25 minutes or until it's cooked through (a thermometer should read 175F). I roasted mine for 25 min. Let it rest for a few minutes prior to serving.
Notes
- This chicken is enjoyable alongside rice and salad or used cold as sandwich or salad protein.
- The recipe yields leftovers that keep well for convenient cold meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 1g | 0% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 179mg | 7% |
| Potassium | 360mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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