Here's what you need: chicken thighs, lemon/lemon juice, olive oil, grainy mustard, honey, pepper, and salt.
Measure 1/2 cup of olive oil.
Slice the lemon in half. You could also replace the laborious lemon-squeezing with lemon juice (about 1/2 cup).
Don't forget to remove the seeds!
Squeeze that sucker! If you have a lemon squeezer, it's its' turn to shine. If not try this: stick the lemon half between your lower palms, intertwine your fingers and squeeze real tight!
Place the chicken thighs in a size able bowl.
Pour in the lemon juice.
Pour in the 1/2 cup olive oil.
Sprinkle the thighs with the ground pepper.
Add some salt to the mix.
Try your best to mix the thighs in the bowl so that every thigh is equally flavored. Allow to marinate uncovered for an hour. Feel free to use this time for a quick dance party! :)
Oil a roasting pan. I like to line mine with parchment paper so I don't have to do much scrubbing later. :)
Grease up the pan with butter or oil.
Preheat the oven to 375 Degrees Fahrenheit.
Lay the thighs skin side down in the pan.
Pour the remaining lemon-and-olive-oil sauce over the chicken.
Stick the thighs in the oven for 20-25 minutes.
After 20-25 minutes flip each thigh over and bake for 10 more minutes.
For the glaze. In a small bowl add a tablespoon of grainy mustard. I put in a heaping spoonful because my chicken thighs are large.
Pour in a tablespoon (or two) of honey.
Mix the two.
Season with salt and pepper.
Glaze the chicken.
Broil for five minutes.
Serve the glazed chicken thighs with anything you'd like! I had them with a side of quinoa and veggies steamed with French Brie. Enjoy!
- 6-8 bone-in, skin-on chicken thighs
- 1/2 cup olive oil
- 1 juiced lemon
- Coarse salt and ground pepper
- 1 tbsp grainy mustard
- 1-2 tbsp honey
- Roasting pan
- Parchment paper