Ingredients:
2 lb chicken thighs bone-in skin-on
1 tsp salt or to taste
1 tsp dark pepper or to taste
Sauce:
2 tbsp olive oil
1 tbsp entire grain dijon mustard
1 tbsp mustard
2 tbsp honey
6 cloves garlic minced
1/4 tsp ruddy pepper flakes
Instructions:
Preheat the stove to 425 F degrees.
Place the chicken thighs in a bowl and season them liberally with salt and pepper.
Whisk all the sauce fixings together in a little bowl.
Pour the sauce over the thighs and hurl them well.
Transfer the chicken thighs to a 9×13 inch heating dish counting any remaining sauce.No ought to oil the dish.
Transfer the heating dish to the stove and heat for almost 35 minutes or until the chicken thighs have an inside temperature of 165 F degrees and skin is crispy.
Transfer the chicken to a serving plate, cover with aluminum thwart and let it rest for 10 minutes some time recently serving.
The moment I took a bite of this recipe, I knew I had to get seconds
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