You’re going to love me today!
Easy and quick weeknight meals are what most people are looking for in a recipe, right? After a long day I usually don’t feel like spending hours in the kitchen cooking an elaborate dish. I want all the flavors that come with time in the kitchen, but I don’t want to actually spend the time to do that. Insert these honey glazed chicken thighs!
Chicken thighs come together very quickly and since you finish them in the oven you are basically just babysitting them until they’re done! The pan and juices do all the flavor work for you! The chicken does require marinating, but you can easily put them in the marinade in the morning so they’re ready to go when you get home.
Y’all chicken thighs are so cheap! We buy ours at Costco and I want to say you get 24 thighs for around $20. That’s just ridiculous! I usually make 1 bag the day we buy it and then freeze the rest. Costco has made it super easy on mom and dads because each bag has about 4 thighs in it. Whenever you’re ready to use one you just cut along the perforated edges, thaw and cook! No more spending time placing chicken in separate bags to freeze, I take all the extra free time I can get!!
Drizzling the sauce over the chicken and sweet potato hash is everything. Juices from the chicken paired with the lemon, mustard, and spices makes this sauce irresistible!
TGIF friends! Thanks so much for following along. I love to see what you are making so be sure and tag me @graceandwineblog and use the hashtag #graceandwineeats on Instagram!
1/4 c olive oil
2 tbsp horseradish mustard or regular mustard
2 tbsp honey
Juice from half a lemon
4 bone-in chicken thighs
2 tbsp butter
2-4 hours before cooking marinate chicken thighs with the mustard, honey, lemon, garlic powder, salt, and pepper (about a teaspoon of each)
Preheat oven to 425 degrees.
Place a cast iron skillet, or non-stick pan on stove over medium heat. Add 2 tbsp butter. Remove chicken from bag and place on a cutting board. Add additional salt and pepper to each side. Place chicken skin side down in hot pan. Cook for 5-7 minutes. Flip pieces and continuing cooking for another 5 minutes.
Carefully place the hot pan in the preheated oven and cook for 20 minutes or until the internal temperature of the chicken thighs reach 170 degrees.
Remove from oven and when serving spoon a few tablespoons of the juices from the pan over the chicken.