Ingredients
- Bone-in, skin-on chicken thighs: 6
- Honey: 1/4 cup
- Dijon mustard: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper.
- Step 3: Arrange the chicken thighs on the prepared baking sheet, skin side up.
- Step 4: Generously brush the honey mixture over the chicken thighs, ensuring they are evenly coated.
- Step 5: Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
- Step 6: Let the chicken rest for 5-10 minutes before serving.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in the oven at 350°F (175°C) to keep the skin crispy.
- Serve this chicken alongside roasted vegetables or a fresh salad for a complete and satisfying meal.
- Don't skip the resting time; it allows the juices to redistribute, resulting in more tender and flavorful chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American