baked salt & pepper chicken thighs with honey mustard
these perfectly juicy and crispy chicken thighs are seasoned with a salt and pepper-inspired dry rub and served with an easy homemade honey mustard dressing.
Servings: 9 chicken thighs
Ingredients
- 9 skin-on, bone-in chicken thighs
- 4 tsp salt
- 2 tsp black pepper
- 2 tsp dried oregano
- 1 tsp paprika
- 1 tsp white pepper
- 2 cloves of garlic, finely chopped optional
- 3-4 tbsp extra virgin olive oil
honey mustard
- 1/3 cup honey
- 2 tsp dijon mustard
Instructions
- start by preparing your spice rub; mix all the spices together.
- place your chicken thighs on a large baking sheet lined with parchment paper, and pat them dry with a piece of paper towel.
- now using your hands rub the spices generously across the top and bottom of each chicken thigh.
- sprinkle the garlic across each thigh so some bits of garlic sits atop each one.
- drizzle each thigh with extra virgin olive oil.
- bake in a preheated oven at 400 for 40 minutes. remove from oven and spoon the pan drippings back on top of each thigh. return to oven and bake for another 10-15 minutes.
- while the thighs are roasting, prepare your honey mustard to serve with. in a small bowl, mix 1/3 cup of honey with 2 tsp of dijon mustard until well combined and set aside.
- once the thighs are cooked fully, remove from oven and serve with the honey mustard for dipping, or else you can drizzle it across the thighs generously prior to serving.
- recommended sides to serve with: salad is my go-to, but you can always do roasted cauliflower and brussels sprouts.