Perfectly Baked Chicken Thighs

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)

Sauce:

• 2 tablespoons olive oil
• 1 tablespoon whole grain Dijon mustard
• 1 tablespoon regular mustard
• 2 tablespoons honey
• 6 cloves garlic, minced
• ¼ teaspoon red pepper flakes

Instructions:

1. Preheat the oven to 425°F.
2. Place chicken thighs in a bowl and generously season with salt and pepper.
3. In a small bowl, whisk together all the sauce ingredients.
4. Pour the sauce over the thighs, tossing them well.
5. Transfer the chicken thighs to a 9×13 inch baking dish, including any remaining sauce. No need to grease the dish.
6. Bake in the preheated oven for approximately 35 minutes or until the chicken thighs reach an internal temperature of 165°F and the skin is crispy.
7. Transfer the baked chicken to a serving plate, cover with aluminum foil, and let it rest for 10 minutes before serving.

Notes:

• Boneless, skinless chicken thighs can be used, but adjust the baking time to 20-25 minutes.
• The honey mustard glaze is optional. For a simpler recipe, season the thighs with salt and pepper, drizzle with a couple of tablespoons of olive oil, and bake as instructed.
• Properly stored or wrapped, this oven-baked chicken can last in the fridge for up to 3 days. For extended shelf life, consider freezing. When stored in a sealed airtight container, the chicken can last in the freezer for 4-6 months.