Honey Mustard Chicken (Paleo)
Servings: 4 servings
Check out the great pictures on the Nom Nom Paleo blog (nomnompaleo.com), and learn more about the Paleo diet at http://nomnompaleo.com/paleo101.
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil (or melted fat of choice)
- 1 teaspoon garlic powder
- 2 pounds bone-in, skin-on chicken thighs
- Coarse sea salt and freshly ground black pepper, to taste
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon Dijon mustard
- 2 Tablespoons raw organic honey, melted
Put rack in the middle position in the oven, and preheat the oven to 400 degrees. Combine the lemon juice with the olive oil and garlic powder in a large bowl, stir well to combine, then add the chicken thighs, one at a time, to coat them with the marinade. With the pieces still in the bowl, season them well with salt and pepper. Place the chicken pieces ON A RACK, on a jelly roll pan (or any flat pan with a rim), skin-side down. Roast for 30 minutes. Meanwhile, combine the minced garlic with thyme, mustard, and honey in a small mixing bowl. Mix well. Remove the chicken from the oven, baste well with the honey mustard sauce on both sides, then turn the pieces skin-side up. Continue to roast for another 5 to 10 minutes, until fully cooked (165 degrees) and nicely browned. Remove from oven, brush on additional honey-mustard sauce if desired, and serve.