Roasted Chicken Thighs

As the days get shorter, I find myself craving more comfort foods. For me, that means simple ingredients that pack a flavor punch. This recipe does just that. My son that likes only 1 other chicken recipe that I make said “wow, this is so good!”

I don’t know about you guys but I’m always on the hunt for yummy chicken recipes. I love chicken! Grilled chicken, baked chicken, roasted chicken, fried chicken…chicken breasts, cutlets, wings, drumsticks (sometimes), and especially bone in, skin on thighs. Has anyone seen boneless skinless drumsticks at the store?! What’s that all about?! 🤭

While dark meat does contain more fat (only 2 grams!) it does contain more iron, zinc, riboflavin (B2), and thiamine (B1), and B12. When I was growing up low-fat was all the rave! Fortunately we’ve learned a lot since then. Not only does the fat get replaced with loads of sugar, salt and other scary “ingredients”, but our body, our brain, needs fat to function properly. So eat up that dark meat once in a while, your body and your tastebuds will thank you!

I hope this recipe helps you out of a chicken rut! I usually pair it with roasted sweet potatoes and salad.

• 4 chicken thighs
• 1/4 cup low sodium soy sauce
• 1/4 cup stone ground mustard
• 1 cup chicken broth
• juice of 1/2 lemon
• 2 garlic cloves, finely diced
• 1 Tbsp Italian seasoning
• cracked black pepper

Preheat oven to 375. Mix all ingredients well with a whisk or if available, I prefer an an immersion blender. Put chicken in roasting pan and pour marinade over chicken, flipping to coat well. I cook the chicken skin side up so it gets crisp! Let the chicken rest in the marinade while you prep your sides and preheat the oven. Cook for 30 minutes covered with foil, then remove foil and cook an additional 15 minutes. Please note that all ovens are different so cook times may be slightly different. Broil for a few minutes if needed to crisp up the skin!