Description
this easy baked honey mustard chicken comes together quickly and pairs perfectly with this delicious nectarine salad!
Ingredients
Scale
For the Chicken:
- 3 bone-in, skin-on chicken thighs (~1.25 lbs)
- 1/3 cup (or more) honey mustard, plus additional as desired for serving (1/3 cup is an estimate, I didn’t measure, I just drizzled enough over to generously cover the chicken).
- Olive oil
- Salt & pepper, to taste
For the Salad:
- 2 large handfuls mixed greens
- Thinly sliced red onions
- Cherry tomatoes, quartered
- Feta cheese
- Salt & pepper, to taste
- Diced avocado
- 1 nectarine, washed & thinly sliced
- Dressing of choice (I used balsamic vinaigrette but a honey mustard vinaigrette would also be delicious!)
Instructions
For the Chicken:
- Spray an 8×8 baking dish with cooking spray and preheat the oven to 375 degrees F.
- Lay chicken thighs skin side up in the pan and drizzle with olive oil, rubbing into skin, then sprinkle with salt & pepper
- Drizzle honey mustard and rub into skin.
- Place baking dish with chicken into preheated oven and cook for 20-30 minutes (or until a meat thermometer reads an internal temperature of around 160-162 degrees F).
- Place the oven on BROIL for cook for 2-3 minutes or until skin is crispy and a meat thermometer reads an internal temperature of at least 165 degrees F at the thickest part of the thigh.
- Allow to sit and cool for a few minutes before serving.
For the Salad:
- In the last few minutes of cooking for the chicken, toss everything together with dressing and serve alongside the chicken.
Keywords: chicken, honey mustard, mixed greens, nectarine, salt, pepper, feta cheese, red onion, cherry tomatoes
