2heaping tablespoons grainy mustard (I use Maille Old Style)
1heaping tablespoon Dijon mustard
2dashes Italian seasoning
Salt & pepper
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).
Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.
Roasted Mustard Chicken Thighs
Amount Per Serving (1 chicken thigh)
* Percent Daily Values are based on a 2000 calorie diet.