I know it’s better to use the whole chicken, but sometimes you just want to use the parts of the chicken to make a special dish. This recipe calls for chicken thighs, but you could do this with any other part of chicken such as chicken cutlets, or chicken breasts. It is also a great recipe for baking a batch ahead and having them for a meal a day or two later — or baking a lot and having an extra meal or lunches. This is a simple and delicious Paleo, GAPS and SCD meal.
With meals like this, it is easy to stay on these restrictive diets. The fat from the chicken thighs and the butter or ghee mixed with Dijon mustard lends a fantastic flavor to the chicken. Some pepper spices it up a bit more and you can quickly have a very satisfying meal alongside a salad or cooked vegetable.
Feel free to add fresh herbs from your garden, such as savory, tarragon or parsley to give it a shot of spring!
Spiced Mustard Glazed Chicken Thighs
- 8 chicken thighs (I use thighs with the skin on because I like to eat the skin)
- 1/2 cup ghee or butter
- 6 tablespoon Dijon mustard
- 2 squirts lemon juice from a fresh lemon
- Sea salt, garlic and pepper to taste (these are great a little more on the peppery side)
- Baking dish
- Small pot
- Place the thighs in the baking dish
- In a small pot gently melt the ghee or butter
- Add the mustard and mix thoroughly
- Add the salt and pepper and mix
- Taste it to be sure it is spicy enough
- Brush all the sauce on all the chicken thighs
- Bake at 350 degrees F for 25 – 30 minutes
- After 30 minutes, increase the temperature to 400 degrees F and bake for 8 more minutes until nicely browned
- If you are unsure if they are cooked through, the temperature should be 165, or cut a piece at the thickest part to see if it is thoroughly cooked
- Serve immediately
Prep Time: 5 minutes
Cook Time: 40 minutes