Ingredients:

For the Chicken:

  • 8 boneless, skinless chicken thighs (*see Notes below)
  • salt – enough for seasoning the thighs
  • 1 large onion – cut into large pieces
  • fresh parsley – chopped – optional

For Honey Garlic Dijon Sauce:

  • 1/3 C extra virgin olive oil
  • 3 tsp dijon mustard
  • 2 tsp honey
  • 6 garlic cloves – minced
  • 1 tsp ground coriander
  • 3/4 tsp paprika 
  • 1/2 tsp pepper
  • pinch salt
  • 1/4 – 1/2 tsp cayenne pepper – optional

Directions:

  1. Preheat oven to 425 degrees
  2. Lightly grease a 13″ x 9″ x 2″ baking pan (or large cast iron skillet) with non-stick cooking spray
  3. Rinse and pat dry chicken with a paper towel
  4. Using a fork, stab both sides of each thigh a few times
  5. Season on both sides with salt – set aside 
  6. In a large bowl, whisk together the sauce ingredients
  7. Add chicken to the sauce
  8. Coat each piece well
  9. Place in prepared baking pan or cast iron skillet
  10. Pour any remaining sauce on top
  11. Place large onion pieces in between chicken thighs
  12. Bake for 25 – 30 minutes or until chicken thighs are fully cooked through
  13. Remove from heat and if desired, garnish with fresh parsley

Notes:

  1. For this recipe, use thighs, not breasts – the thighs are juicier and the breasts will dry out
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