Honey Mustard Chicken Thighs

Just call me "Suzie Homemaker," I've been into roasting whole chickens lately, or in this case, chicken thighs.

I recently realized how cheap it is to buy a whole bird.  Like way cheap.  Like 99 cents a pound cheap.  And when the boneless skinless breasts are 2.99 / lb (sometimes more!), I feel lke I'm getting a steal because let's face it, a whole chicken, or a roast chicken thigh... it just sounds fancier.  I like it when things sound fancy.  Especially budget friendly things.

I'm not sure why, but you are guaranteed to grab my attention when the words "sale," "managers special," or any other discount related words are written on anything.  You could probably tell me the grocery store was having a sale and the little voice inside my head would tell me i'm getting a good deal.  I think that's why I like Black Friday so much.  I think at this point, I've realized that there isn't much being sold that is a good deal, but for some reason, I feel like I've struck gold with every purchase made on that silly shopping day.  Right now, I'm holding out for a deep fryer.  I'm sure I could buy a deep fryer today for the same price as the ones being sold on Black Friday, but something about waiting to buy it then, in a crowd of people at 3 AM seems more exciting.  My life could use some more excitement, so I will patiently wait to be excited about my not so great but really awesome deal.  I know you totally understand what I just said there.

When I think of fancy things, dinner parties, designer clothes and whole roasted birds come to mind.  This chicken comes in as a close second.  I don't know about you, but I'm all about the re-purposing.  I use the thigh meat here because let's face it, dark meat is delish.  I use skin on, bone in, because these two elements allow the chicken to be flavorful and moist after roasting.  And honey mustard?  Who doesn't love honey mustard.  If you say you, picture me staring you down right now.  Ok? Cool.  

So here's your plan.  You're going to roast off more of these little guys then you plan on eating.  You're going to remove the skin from the leftovers and shred the leftover meat and eat it on things like salads and in quesadillas all week long.  Because who doesn't love quesadillas?  You're welcome.

Honey Mustard Chicken Thighs

INGREDIENTS:

4 bone-in, skin-on chicken thighs
3 tablespoons olive oil
1 lemon, juiced
2 tsp poultry seasoning
Salt and Pepepr
1 T brown mustard
1-2 T honey

INSTRUCTIONS:


Preheat oven to 375 F.  Toss chicken in olive oil, lemon juice, poultry seasoning, salt and pepper.  Roast chicken skin side down in an oiled roasting pan.  Allow to roast for 20-25 minutes skin side down.  Flip chicken over and allow to roast for 10-15 more minutes.  Combine the honey and mustard in a bowl and brush over chicken.  Turn the oven on broil and put chicken back in.  Allow the chicken skin to crisp up, about 5 minutes.  Serve warm!