Many people overlook the delicious taste of chicken thighs. They are moist and flavorfully balanced. I know they are a little more fatty than a breast, but once in awhile it is worth it. Plus, if you know where you are getting your chicken from, you know that you are eating a healthy bird. I have a toss up between my favorite two...honey mustard or balsamic. Tonight I opted for the honey mustard. It won't disappoint.
1/2 c. chicken stock
1/2 c. raw honey
1/4-1/3 c. stone ground mustard
2 tsp. salt
1 tsp. pepper
Mixed ingredients together and put in a ziplock back with chicken thighs. Allow to marinate all day.
Preheat oven to 350 degrees. Place thighs evenly in a 9 x 13 pan and then remaining marinade. Bake for about 45-60 minutes or until the skin is deep golden brown and the thighs are done.
Serve with remaining marinade if you want, but this chicken is so moist you won't need it...although, it would make a darn good chicken gravy for mashed cauliflower!
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