Chicken Thigh |
Ingredients
- 1/4 cup honey
- 1/2 lemon, to serve, if desired
- green onions, to serve, if desired
- 2 tablespoons whole grain mustard
- 2 cloves garlic, minced
- salt and pepper
- 6-8 bone-in, skin on chicken thighs
- 2 shallots, quartered
- Preheat the oven to 350°F.
In a small bowl or glass measuring cup, whisk together the honey, whole grain mustard, dijon, and garlic. Taste and season with salt and pepper.
Pat the thighs dry with a paper towel and season generously with salt and pepper. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 of the thighs skin side down. Brown for 5 minutes undisturbed until golden and crispy.
Remove from the pan and place in a large oven-proof casserole dish. Brown the remaining 4 thighs and place in the oven-proof dish. Top with the quartered shallots and pour on the honey mustard mixture. Bake until the thighs are cooked through, 30-40 minutes based on size.
Squeeze on some lemon juice (adds some brightness) and sprinkle with green onions (adds some freshness) if desired and enjoy warm!