I’ve adapted this recipe from the view from great island blog and it has become my favorite chicken recipe ever. I use only whole legs or thighs when I make chicken, I’m over all that dry white meat. This recipe brings the skin on the chicken to a perfect sweet crispiness and is delicious over rice or mashed potatoes.
10 Bone-in Chicken Thighs and/or Whole Chicken Legs
Salt & Pepper
1/4 Cup Olive Oil
1/2 Cup Fresh Squeezed Lemon Juice
2 TBSP Dijon Mustard
3 TBSP Whole Grain Mustard
2 TBSP Brown Sugar
Fresh Thyme Sprigs
Lemon, for slicing
1. Preheat your oven to 475°F. Line a baking pan with foil and arrange your chicken on the pan skin side down. Sprinkle salt and pepper over the chicken and turn the chicken over to skin side up. Place a couple fresh thyme sprigs under each piece of chicken. Sprinkle salt and pepper on the skin side of the chicken and set aside.
2. Combine the olive oil, lemon juice, Dijon mustard, whole grain mustard, and brown sugar in a small bowl. Spoon the sauce over each piece of chicken leaving some sauce for later.
3. Bake the chicken for a total of 40-45 minutes. Baste the chicken with the sauce after about 20 minutes of baking and then again a few minutes before taking it out of the oven. Add lemon slices over your chicken when you take it out for the last basting.