Rosemary Honey Mustard Thighs

Rosemary Honey Mustard Thighs

Ingredients

For Searing

• Chicken Thighs 900 grams (about 5-6) with skin
• Salt to taste
• Black pepper to taste
• Garlic Powder 1 teaspoon
• Oil 2 tablespoons

Other Ingredients

• Honey 1/4 cup
• Mustard 1/4 cup
• Paprika powder 1 teaspoon
• Chili sauce to taste (optional)
• Garlic cloves 6
• Rosemary stems 3-4 (3 tsp dried)

Preparation

1. Preheat the oven to 220*C (428*F).
2. Clean, wash and thoroughly pat dry the chicken thighs to get rid of water.
3. Apply salt, black pepper powder and garlic powder on the thighs.
4. Heat oil in a skillet and sear the thighs at high temperature until golden brown on both sides.
5. Take out in a casserole dish.
6. In a small bowl, mix together honey, mustard paste and paprika powder. You can also add chili sauce at this stage to make the chicken thighs spicy.
7. Mix and apply on both sides on the thighs using a brush to ensure even coating.
8. Add Place garlic cloves and rosemary stems on the thighs.
9. Cover with a foil or oven safe lid and bake at 220*C (428*F) for 30-40 minutes (using oven’s upper and lower heat). Baking time depends how well done you want chicken thighs to be.
10. When the thighs are cooked through according to your liking, uncover and bake for another 10 minutes (using only lower heat) or until the juices have thickened.
11. Broil for a few minutes (using upper heat only) to make the skin crispy and golden.
12. Take out and garnish with some fresh rosemary stems.
13. Serve with mashed potatoes/rice and sautéed vegetables.
14. Enjoy!

Print Recipe

Rosemary Honey Mustard Thighs

Author: Naush

Ingredients

For Searing

• Chicken Thighs 900 grams about 5-6 with skin
• Salt to taste
• Black pepper to taste
• Garlic Powder 1 teaspoon
• Oil 2 tablespoons

Other Ingredients

• Honey 1/4 cup
• Mustard 1/4 cup
• Paprika powder 1 teaspoon
• Chili sauce to taste optional
• Garlic cloves 6
• Rosemary stems 3-4 3 tsp dried

Instructions

• Preheat the oven to 220*C (428*F).
• Clean, wash and thoroughly pat dry the chicken thighs to get rid of water.
• Apply salt, black pepper powder and garlic powder on the thighs.
• Heat oil in a skillet and sear the thighs at high temperature until golden brown on both sides.
• Take out in a casserole dish.
• In a small bowl, mix together honey, mustard paste and paprika powder. You can also add chili sauce at this stage to make the chicken thighs spicy.
• Mix and apply on both sides on the thighs using a brush to ensure even coating.
• Add Place garlic cloves and rosemary stems on the thighs.
• Cover with a foil or oven safe lid and bake at 220*C (428*F) for 30-40 minutes (using oven’s upper and lower heat). Baking time depends how well done you want chicken thighs to be.
• When the thighs are cooked through according to your liking, uncover and bake for another 10 minutes (using only lower heat) or until the juices have thickened.
• Broil for a few minutes (using upper heat only) to make the skin crispy and golden.
• Take out and garnish with some fresh rosemary stems.
• Serve with mashed potatoes/rice and sautéed vegetables.
• Enjoy!