Mustard Herb Chicken

Mustard Herb Chicken

Since I’m not feeling well today, I thought I’d make something ridiculously simple.  It turned out SOOO good, and I am even taking the leftovers to work with me this evening.  I know already that my son will LOVE it leftover.
4 bone in, skin on chicken thighs
1 tsp dijon mustard
2 cloves of garlic, crushed or minced
4 tbsp ghee, butter, or coconut oil, melted
1/8 tsp each of rosemary, thyme, oregano, sage, basil, marjoram
1/2 tsp sea salt

Preheat the oven to 425 degrees. Place the chicken into a heat-safe dish. In a bowl, combine the butter, mustard, garlic, salt and herbs. Brush or spoon the herb mixture onto the chicken. Bake chicken in the oven for 30-35 minutes or until the internal temperature reaches 165 degrees.


One thought on “Mustard Herb Chicken

  1. I tried this tonight (with Breasts) and it was Ahh-mazing! So delicious and moist. I highly recommend this recipe if you are looking for more flavor on your chicken. It would also be a good topping for fish. The flavors just come together so well! I need to go thaw some more chicken so I can make it again. Thanks for the recipe!! 🙂 Oh and it’s also Husband approved. He said its one of the best things I’ve made so far.


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