These easy roasted mustard chicken thighs have only a handful of everyday ingredients and come together fast with minimal effort. They stay succulent and juicy, and you will love the light pan sauce.
Prep Time 5 minutes | Cook Time 25 minutes | Marinate time: 30 minutes | Total Time 1 hour
- 6 boneless/skinless chicken thighs
- 2 heaping tablespoons grainy mustard (I use Maille Old Style)
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 dashes Italian seasoning
- Salt & pepper
- Fresh thyme
- 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 165F). I roasted mine for 25 min. Let it rest for a few minutes prior to serving.
- This chicken is delicious with the pan sauce and rice and/or a salad. It also makes great leftovers for eating cold (e.g. cut up in a salad or sandwich).