This is an easy, fast, and pantry-staple dish loved by all. Barring seasoning, it is made of four ingredients: chicken, honey, mustard, and just a touch of vinegar. I used chicken thighs as they retain their moisture much better than chicken breasts.Skinning and boning the thighs is much simpler than one would think, because it doesn’t need to be pretty. So as long as you remove the bone working from the inside of the thigh, you should be fine. Otherwise, I’m sure they sell some already skinned and de-boned.
This is a great dish to serve with a salad and some rice or pasta.
1/2 cup of dijon mustard
1/4 cup of runny honey
1 Tbsp vinegar
750g boneless, skinless chicken thighs
salt and pepper
Preheat oven to 450F.
If the thighs are not bought prepared, remove the skin and bone yourself. Lightly salt and pepper them.
In a rimmed baking dish big enough to lay the chicken in single layer, mix the mustard, honey, and vinegar.
Add the chicken and toss to coat, then lay the chicken flat in a single layer.
Bake the chicken for about 45-50 minutes uncovered.
Let the chicken rest for 5 minutes before serving.
Whisk the sauce remaining in the dish and serve over the chicken.