Easy and flavorful chicken thighs that’s ready in no time. Make a big batch at the beginning of the week for easy and delicious meals all week long.
1 lb. bone in, skin on chicken thighs (~4–5 thighs)
salt and pepper
1 tbsp. grass-fed ghee
1 tbsp. spicy brown mustard
1 tbsp. lemon juice
1 tsp. Italian seasoning (I like Primal Palate’s Amore seasoning)
2 tbsp. extra virgin olive oil (I like Kasandrinos olive oil)
To begin, pat the chicken thighs dry using dry paper towels. Then, season the chicken thighs on both sides with a couple of pinches of salt and pepper.
Preheat the oven to 400 degrees F.
Add all of the ingredients needed for the mustard glaze to a small bowl and whisk to combine. Set the glaze aside and move on to the next step.
Now, heat the ghee in a large cast-iron skillet (a good 12-inch pan will work) over high heat. Add the chicken thighs to the hot skillet (skin side down) and lower the heat to medium-high. Sear the chicken for 3-5 minutes until it develops a nice brown color. Flip the chicken, brush the glaze on the chicken thighs and transfer them to the oven. Bake the chicken thighs for 30-35 minutes or until the chicken is cooked through (internal temperature should read between 165˚F – 170˚F).
Serve the chicken thighs with seasoned quinoa and broccoli or cauliflower fried rice.
If your cast-iron pan isn’t large enough to fit all the thighs with enough space left to allow them to get a nice sear, then sear the thighs in two batches. Overcrowding the pan will only make the chicken sweat and you won’t get a nice color on the thighs.
Keywords: easy mustard chicken thighs, mustard glazed chicken thighs, baked chicken thighs