honey dijon chicken

An easy, cheap and fast recipe that's perfect for the weeknights. Bake chicken thighs in the oven with a honey, dijon mustard glaze and in 25 minutes a delicious piece of poultry comes to life.

Green beans were $0.99 per pound at the grocery store and I blanched them for a minute and a half. I drained the green beans and transferred them to the mixing bowl to mix with a lemon vinaigrette. 3 parts extra-virgin olive oil, 1 part lemon juice, a splash of water, salt and pepper. An extremely simple, tasty vinaigrette.

Always buy chicken bone in and skin on. Why? It's cheaper and it's been processed less. Taking the thigh bone out is a snap and definitely worth the 2 minutes of trouble to debone. 6 skinless chicken thighs cost just as much as 10 skin on, chicken thighs with the bone. To put it simply: you get 4 more chicken thighs which equals (in my case) 2 more servings for the same price. I actually like baking it with the skin as it gets really crispy and keeps the chicken really moist. You can always take off the skin after it bakes anyways.

Honey Dijon Chicken
Original, Serves 4

Ingredients:
- 10 chicken thighs, deboned and skinless if preferred
- 2 tablespoons wholegrain mustard
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 1 tablespoon olive oil
- salt and pepper

1) Preheat the oven to 375 degrees F.
2) Salt, pepper and drizzle some olive oil on the bottom of the roasting pan.
3) Mix together all of the ingredients for the glaze. Add salt and pepper to the glaze and brush the glaze all over the chicken.
4) Cook for 25 - 30 minutes brushing more of the marinade half way through the cooking process.
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I know what you're going to ask, "Sean, can I use chicken breasts instead even though it's just 1 extra gram of saturated fat per 4oz?" Yes, you can. Just adjust the cooking time to 20 - 25 minutes at the same temperature and you're good to go!