Honey Mustard Chicken Thighs

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, garlic, and thyme until smooth.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 60.0 gr Dijon Mustard, 2.0 gr Dried Thyme, 12.0 gr Garlic, 60.0 gr Honey, 15.0 ml Olive Oil

   Cookware: mixing bowl, whisk

3. Step 3

   Pat the chicken thighs dry, arrange them skin-side up in the baking dish, and season with the paprika, salt, and black pepper.

   Ingredients used: 2.0 gr Black Pepper, 8.0 piece Chicken Thigh, 2.0 gr Paprika, 6.0 gr Salt

   Cookware: baking dish

4. Step 4

   Spoon the honey mustard mixture evenly over the chicken thighs.

   Cookware: baking dish, mixing bowl, spoon

5. Step 5

   Bake for 35–40 minutes, until the chicken is browned and its thickest part reaches at least 74°C without the thermometer touching bone.

   Timer: 35 min (fixed)

   Cookware: baking dish, instant-read thermometer, oven

6. Step 6

   Rest the chicken in the baking dish for 5 minutes, then serve with the cooked honey mustard juices.

   Timer: 5 min (fixed)

   Cookware: baking dish