Today there is a birthday in our household. A first birthday. The baby boy of our three little fur-babies, is one today. It’s hard to believe that our baby, who is quadruple the size of his elder siblings, is already a year old. But hopefully now some of those puppy habits will go away. Because it magically happens like that, right?? They turn one and just…”grow up”?? It’s funny too, that all the kiddos have back-to-back birthdays. Skeety boy turned two on January 27th, and our little Zoey girl will be four on March 30th!! Yes, I am gushing about the birthdays of our pets but hey…for now, they are our only babies so…that’s just how it goes!
I have to apologize. I can’t tell you how many times I’ve made this dish, yet I’m just now getting it posted for you guys.
It’s one of those dishes that is so simple, yet so full of flavor, that’s it’s almost hard to believe. It’s become one of my go-to meals when I’m stumped on the menu plan or just need a quick dinner one night. A tangy honey-mustard sauce poured over chicken thighs and baked to perfection. What more could you ask for?? Not only is it an easy weeknight meal, but it would also be great for company. It’s not fancy, per se, but it’s super delicious and that’s what you want to feed your guests, right?? I thought so. Whether it’s for yourself, your family or friends, you definitely want to make this chicken dish soon.
And one more nod to the burfday boy…J took this picture of him this morning…melt my heart!
- ¼ cup grainy mustard
- ¼ cup Dijon mustard
- ½ cup honey
- 1 tsp soy sauce
- 2 Tbsp tarragon leaves, chopped
- 1 tsp ground ginger
- 8 boneless, skinless chicken thighs
Preparation
- Preheat the oven to 350 degrees F.
- Combine the mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
- Pour the thighs and sauce from the bowl into a roasting or casserole dish, making sure to get as much of the sauce out of the bowl and onto the thighs as possible. Spread the chicken out evenly in the dish so they aren’t overlapping each other. Top with more tarragon leaves if you’d like.
- Bake for 30-45 minutes or until the thighs register 175 degrees and the juices run clear. Serve thighs with any remaining sauce from the baking dish.
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