Balsamic Vinegar and Stone Ground Mustard Sheet Pan Chicken Thighs
- Preparation time: 10 minutes
- Marinating time: 2 hours
- Baking time: 35 to 45 minutes
Ingredients
Chicken:
- 4 to 6 bone-in, skin on chicken thighs
Marinade:
- 2 tablespoons oil, preferably a high heat oil such as safflower or canola
- 1 tablespoon stone ground mustard
- 1 tablespoon balsamic vinegar
- 1 teaspooon brown sugar
- 4 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
Ingredients
(serves 4)
Section
Instructions
-
Whisk marinade ingredients in a large bowl.
- Add chicken thighs and toss to coat with marinade.
- Cover bowl and refrigerate for 2 hours.
- Preheat oven to 425°.
- Place marinated thighs on a sheet pan.
- Bake for about 35 to 45 minutes, or until fork pierces through thighs easily. If using an instant read thermometer the internal temperature in thickest part of thigh should be a minimum of 165°.
- Let rest for 5 minutes then serve.
- Refrigerate uneaten portions.
