Description
This buttery, lemon rosemary chicken recipe with stone-ground mustard and garlic is an easy, baked weeknight dinner.
Ingredients
Scale
- 2 lbs. of bone-in chicken thighs
- 1 tablespoon of stone ground mustard
- 3 tablespoons of lemon juice
- 2 tablespoons of olive oil
- 2 tablespoons butter, melted
- 3 garlic cloves, minced
- 2 tablespoons of rosemary, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix together mustard, lemon juice, olive oil, butter, garlic, rosemary, smoked paprika, salt & pepper.
- Place chicken legs & thighs in a 13″x9″ baking dish.
- Pour lemon rosemary mixture over chicken, toss to coat. Place chicken skin side down first.
- Bake chicken for 20 minutes then flip the chicken to cook an addition 30-35 minutes on the other side until internal temperature is 165°F and tops are golden brown.
