‘No recipe’ baked honey mustard chicken

• Gluten free
• Paleo

• Meat

  • 8 Chicken thighs, skinless boneless

• Produce

  • 8 cloves Garlic
  • 3 sprigs Herbs e.g. rosemary, fresh

• Condiments

  • 1 tbsp Apple cider vinegar or lemon juice
  • 1/4 cup Dijon mustard
  • 1/2 cup Runny honey
  • 1/4 cup Wholegrain mustard

• Baking & Spices

  • 1 Salt and pepper

Found on scrummylane.com

Description

Ingredients

• 8 skinless, boneless chicken thighs
• salt and pepper
• 8 cloves of garlic, skin still on (optional)
• ¼ cup Dijon mustard
• ¼ cup wholegrain mustard
• ½ cup runny honey
• 1 tablespoon apple cider vinegar or lemon juice (optional)
• a few sprigs of fresh herbs e.g. rosemary, thyme, oregano (or ½ teaspoon dried)

Directions

• Pre-heat the oven to 180C / 355F. Arrange the chicken thighs in a baking dish and sprinkle generously with salt and pepper. Tuck the garlic cloves (if using) in between the chicken thighs.
• Whisk the mustards, honey and vinegar / lemon juice (if using) together in a jug or bowl, then pour all over the chicken. Scatter the herb sprigs / dried herbs over the dish.
• Bake for 35 to 40 minutes or until the chicken is golden and cooked through.
• Serve with mashed potatoes, rice, pasta or bread, and a vegetable / vegetables of your choice.

Nutrition