Ingredients
Mustard Coating
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard (regular Dijon mustard can be substituted)
- 1 teaspoon olive oil
- 1 teaspoon garlic (minced)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chicken
- 2 pounds skinless chicken thighs (about 6 chicken thighs)
- Fresh thyme (for garnish)
Instructions
- Preheat the Oven: Set your oven to 350°F and allow it to heat fully while preparing the ingredients. Gather a large mixing bowl and a casserole dish large enough to fit all six chicken thighs in a single layer, ensuring even cooking.
- Mix the Mustard Coating: In the large bowl, combine Dijon mustard, whole grain Dijon mustard, olive oil, minced garlic, salt, and black pepper. Stir thoroughly until all ingredients are fully incorporated into a thick, spoonable mixture with visible mustard seeds.
- Coat the Chicken Thoroughly: Add the skinless chicken thighs to the bowl and use tongs or clean hands to turn each piece through the mustard mixture, ensuring every side including edges and undersides is evenly coated for consistent flavor.
- Arrange the Chicken in the Dish: Transfer the coated chicken thighs into the casserole dish in a single layer with the smoother side down. Avoid overlapping so heat circulates properly, promoting roasting instead of steaming. Save some extra mustard mixture for brushing later.
- Bake the First Side: Place the casserole dish in the preheated oven and bake for 20 minutes. This allows the chicken to begin releasing juices and the mustard to settle into the meat, infusing it with savory aroma and flavor.
- Flip and Brush the Chicken: Remove the dish carefully, turn each thigh so the smoother side faces up, and brush with additional mustard mixture reserved earlier (only mixture not used or contaminated by raw chicken). This refreshes the coating for enhanced flavor and texture.
- Finish Baking Until Juicy: Return the dish to the oven and continue baking for about 25 more minutes. Monitor the thickest thigh with an instant-read thermometer, removing once it reaches an internal temperature of 165°F, indicating the chicken is fully cooked and juicy.
- Garnish and Serve: Let the chicken rest for a few minutes outside the oven to allow juices to redistribute. Sprinkle fresh thyme over the top just before serving. The mustard-coated thighs can be served directly from the casserole dish, making for a simple yet inviting presentation.
Notes
- Ensure the chicken thighs are coated thoroughly on all sides, including undersides, for even flavor distribution.
- Do not reuse mustard mixture that has come into contact with raw chicken for brushing on cooked chicken; use reserved clean mixture only.
- Allow the chicken to rest after baking to maintain juiciness before serving.
- Use a meat thermometer to check for doneness to avoid undercooking or overcooking the chicken thighs.
- If whole grain Dijon mustard is not available, regular Dijon mustard is an acceptable substitute.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
