Chicken thighs are the unsung hero of quick and easy dinners in my opinion. They cook quickly and can be used in a variety of ways. These chicken thighs take 25 minutes to cook – just enough time to throw together some quinoa and a green salad.
Ingredients
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 heaped teaspoon grainy mustard
1 teaspoon salt
1 teaspoon black pepper
1 package boneless, skinless, chicken thighs (approximately 6 thighs)
Directions
Step 1: Preheat oven to 425F. Line baking sheet with aluminum foil.
Step 2: Whisk olive oil, vinegar, mustard, salt, and pepper together in large bowl. Add chicken thighs and stir to fully coat.
Step 3: Place chicken thighs in single layer on baking sheet. Pour over any extra sauce left in the bowl.
Step 4: Bake for 20 – 25 minutes until fully cooked.
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 heaped teaspoon grainy mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 package boneless, skinless, chicken thighs (approximately 6 thighs)
- Preheat oven to 425F. Line baking sheet with aluminum foil.
- Whisk olive oil, vinegar, mustard, salt, and pepper together in large bowl. Add chicken thighs and stir to fully coat.
- Place chicken thighs in single layer on baking sheet. Pour over any extra sauce left in the bowl.
- Bake for 20 - 25 minutes until fully cooked.
This post originally appeared on Hillary with two Ls (please).
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Creative Sides is the brainchild of two friends who love to cook, bake and craft and sew far more than their families could ever consume.
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