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These Rosemary Lemon Honey Mustard Chicken Thighs are a easy paleo meal that is delicious and makes for great leftovers! Juicy, flavorful, and delightful!
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This past week has been a busy week of packing, unpacking, moving and driving. I have got a lot done in finalizing my move from San Antonio to Austin, and it’s been tough work, but exciting as well. My apartment is pretty bare right now, the only furniture left is the air mattress I’m sleeping on, which is pretty uncomfortable. In moving everything, I didn’t have a lot of gear left in my kitchen to cook with. I did however have a roasting pan in which I cooked these chicken thighs in! And they tasted awesome! I usually buy a pack of ten chicken thighs (about 4-5lbs), they’re cheap, and make for a lot of good leftovers. But I did half the recipe for those that don’t want that many thighs. So if you have more, just double the recipe!
- 2 lbs Chicken Thighs Skin on, Bone-in
- 1/4 cup Olive Oil
- 1 Lemon
- 1/2 Tbsp Dijon Mustard
- 1 1/2 Tbsp Honey
- 1/2 tsp Garlic
- 1/4 tsp Ground Rosemary
- 1/8 tsp Ground Black Pepper
Preheat your oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine the olive oil and juice from 1/2 of the lemon. Add the chicken thighs and mix until the thighs are thoroughly coated.
Place the chicken thighs on a roasting rack in a roasting pan, and sprinkle both sides with a bit of salt and pepper. Place them in the oven and cook for 30 minutes.
In a small bowl, combine the Mustard, Honey, Garlic powder, Ground Rosemary, Black Pepper and juice from the other half of the lemon and mix well. After the chicken has roasted for the 30 minutes, Take them out of the oven, and brush both sides of the thighs with the honey mustard mixture liberally. Place the pan back in the oven and cook for an additional 15 minutes. Remove from the oven, serve and enjoy!