Ingredients
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F.
Whisk 1/4 cup water and all ingredients except chicken in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Marinate for several hours.
1/4 cup whole-grain mustard
3 tablespoons extra-virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons mixed peppercorns, crushed
2 cloves garlic, grated
salt
1 to 2 tablespoons honey
3 tablespoons extra-virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons mixed peppercorns, crushed
2 cloves garlic, grated
salt
1 to 2 tablespoons honey
onion powder to taste
8 skin-on, bone-in chicken thighs (5 to 6 ounces each)
Procedure
Procedure
Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F.
Whisk 1/4 cup water and all ingredients except chicken in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Marinate for several hours.
Transfer the chicken to a rimmed baking sheet, skin-side up. Add some of the marinade to the pan. Roast on the upper rack until golden and crisp, 25 minutes.
Reduce remaining marinade in sauce pan to use as sauce when serving.
Reduce remaining marinade in sauce pan to use as sauce when serving.
(Based on Food Network recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/mustard-chicken-thighs-with-rosemary-potatoes.html?ic1=obinsite#communityReviews)
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