Our simple chicken recipe is great for any night of the week and can easily be repurposed or even eaten cold the next day.

There is a liberal amount of leeway with this recipe. I usually eyeball everything and have mixed things up and messed things up and it still turns out delicious every time.

INGREDIENTS

6 Bone-In Skin-On Chicken Thighs
6 Tablespoons of Ghee (or Butter)
1 Tablespoon of Primal Kitchen Organic Dijon Mustard
Herbs: A Few Sprigs Each of Rosemary, Oregano and Thyme
2 Tablespoons of Sea Salt

6 Bone-In Skin-On Chicken Thighs
6 Tablespoons of Ghee (or Butter)
1 Tablespoon of Primal Kitchen Organic Dijon Mustard
Herbs: A Few Sprigs Each of Rosemary, Oregano and Thyme
2 Tablespoons of Sea Salt

Directions

Preheat Oven to 375° Fahrenheit / 190° Celsius

In a small saucepan, melt and whisk together butter or ghee and dijon mustard over low heat.
Mince fresh herbs and blend with sea salt. Any herbs on hand may be used.
Place chicken on a rimmed baking sheet and sprinkle with herb salt mixture. For more even and better browning of the skin, make sure the chicken thighs are not touching.
Using a silicone basting brush, paint melted mustard ghee/butter mixture on chicken.
Place baking sheet in oven and turn oven up to 425° Fahrenheit / 240° Celsius
Bake for 40 minutes

Tips

** Don’t waste the fond (pan leavings). The butter/ghee roasts together with the herb salt and chicken drippings to create a delicious pan sauce or glaze that can be poured over vegetables or the chicken thigh meat for more moisture and flavor.

** Keep the leftover herb salt and use as seasoning for scrambled eggs, roasted vegetables, soups, various animal proteins or even popcorn.

** If the chicken is not straight out of the refrigerator but closer to room temperature, lower the oven to 400° and check after 35 minutes. It will continue to steam once removed from the oven and cool enough to eat, so once it’s browned it’s usually done.