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Honey Dijon Chicken Thighs
Category
Main Course
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup tamari soy sauce
- 1/2 teaspoon dried ground ginger
1 tablespoon honey
- 4 bone-in (skin on chicken leg and thigh pieces)
- 1/4 cup water
Instructions
- To a 9 x 13 inch baking dish add the mustard, tamari, ginger and honey. Whisk well to combine. Add the chicken pieces and coat them evenly in the marinade ending with the skin side up. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8.
- Remove the chicken dish from the refrigerator 30 minutes before roasting. Toss the chicken pieces again to coat well.
- Preheat the oven to 400 degrees F.
- Add the 1/4 cup water to the pan and swirl to combine. Place the pan in the oven and roast for 45 to 50 minutes, basting every 15 minutes or until the internal temperature of the chicken reaches 160 degrees F on a digital thermometer. Allow the chicken to rest for 10 minutes before serving. Serve with the reduced sauce.
Nutrition
Nutrition
- per serving
- Calories
- 323
Amount/Serving
% Daily Value
- Carbs
- 6 grams
- Protein
- 37 grams
- Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 117 milligrams
- Sodium
- 1081 milligrams
- Fiber
- 1 grams
- Sugar
- 5 grams
5 comments
I needed a recipe for chicken thighs and found this, it did not disappoint. Really easy to prepare and simple to cook, the whole family loved it. It is going into our rotation.
I made this for my extended family tonight and it was a huge hit!! It was super easy and I can’t wait to make it again for my family.
This was very good. I had some mushrooms left, so I threw them in half way through the cooking. They soaked up the flavor of the sauce.
Super easy to throw together and sooo yummy! Big hit with the family and healthy too! Winner, winner, chicken dinner. ?
Sooooo good. A perfect marinade that I always have the ingredients for and it's already a go to in our house! Really great with rice to soak up all the tasty sauce that gets left in the pan.