Lemon Honey-Mustard Chicken Thighs

Inspiration can come from anything. Anything at all.

I’m such a reluctant planner, and oftentimes I have hardly any patience in the kitchen. I want to get in and out as quickly as possible. Sort of contradictory, as I love to cook and it relaxes me and makes me lose myself in creative thought.

But lately, with everything that we have going on, including an imminent move, it’s hard to concentrate for too long. Plus, I’m trying to prove to my father that he too can make all these dishes I’m making for us. They really are that easy and simple to make. We’ll see if I am actually successful in my endeavours and he’ll cook for himself…

So the other day, I made this chicken dish which couldn’t be easier to put together and make. I had leftover dressing from a salad (which I’ll share soon) and decided that was the going to be the flavour of the day! Instant inspiration! It includes a slight modification from the salad dressing with the addition of butter and honey to add a little bit of depth. And it uses ingredients that probably most of you regularly have on hand.

Simple. Easy. Quick. Delicious. Father Approved! No planning required. Keeper!

Lemon Honey-Mustard Chicken Thighs

Ingredients, serves 2 or 3

6 organic chicken thighs
2 tablespoons olive oil
2 tablespoons butter, melted
1 tablespoon wholegrain mustard
juice of 1/4 lemon
coarse sea salt
raw honey
2 scallions

Method

Preheat to 380F (190C).

Rinse the chicken thighs and place in an ovenproof dish. Sprinkle with coarse sea salt.

In a bowl, with a spoon mix the olive oil, melted butter, lemon juice and mustard. Pour over the thighs. Peel and cut the scallion diagonally and place over the chicken. Drizzle with some raw honey.

Bake for approximately 50 minutes, turning over twice. Towards about 5 minutes before removing from the oven, slice another scallion diagonally and place over the top of the chicken things.

Serve with your favourite sides.