I was firmly in the “chicken breasts only” camp for a long time. I’ve made this recipe with chicken breasts actually but I’ll tell you, the chicken thighs are juicier and the leftovers are about ten times better. Thighs are also cheaper – win. I try to keep some in my freezer for quick weeknight meals like this one from Practical Paleo. There’s nothing like the smell of buttery goodness coming from the oven.
Mustard Glazed Chicken Thighs
1/4 cup melted butter or ghee (you could also use coconut oil but I’m not a fan of the coconut oil flavor with chicken)
2 tablespoons mustard
Black pepper to taste
1/2 teaspoon sea salt
1/2 teaspoon dried sage
12 chicken thighs (the original recipe calls for bone-in, skin-on but I generally make this with boneless and skinless thighs and it turns out just fine)
- Preheat oven to 425F.
- In a small mixing bowl, combine the melted butter, mustard, black pepper, salt and dried sage. Place the chicken thighs on a baking sheet or oven-safe dish and brush the mixture evening over each one.
- Bake for 45 minutes or until a thermometer reads 165F when inserted into the center of one of the thighs.
Serve with a side of roasted veggies or a salad and it’s a good, clean, Fix-approved dinner!