Oh me oh my! These crispy chicken thighs, nestled in the most luxurious roasted garlic mustard sauce, are the things 30 minute meal dreams are made of. So juicy and full of melt in your mouth flavor, I bet these will work their way into your weekly rotation!
I love how easy and versatile crispy chicken thighs are. Truth be told, you could pair these bad boys with any sauce you wanted, or even eat them as-is. But, if you love roasted garlic and sauce that has a wild depth of flavor despite only taking minutes to put together, then you must pair them with this roasted garlic mustard sauce. I could eat the stuff by the spoonful.
The idea for this dish came to me when I was scrolling Instagram and saw some beautiful chicken thighs. I was reminded of how simple they are to make, how much better they are than chicken breasts, and how well they pair with almost anything. True weeknight dinner magic. I started thinking on sauces and knew I wanted dijon mustard to be involved. Garlic and dijon go together like Sunny and Cher, or Donny and Marie, or Miley and Liam, so that was a no brainer.
When you do your weekly meal prep (if, in fact, that’s a thing you do), make sure and roast a head of garlic so you have it ready to go. That will save time in getting this dish on the table. Pro tip: place the foil wrapped garlic bulb in a muffin tin while roasting so it doesn’t roll around in your oven. Genius!
Searing the chicken in cast iron helps get the crispiest skin possible. I love my Lodge cast iron. It’s crazy cheap, and is the workhorse in my kitchen. You can use it to fry (like my Paleo Fried Chicken), sear (like these chicken thighs), and stir fry (hmmm, I think I need a stir fry recipe!). But wait! There’s more! Seriously it can do anything, and if you don’t yet have one in your kitchen, I highly, highly recommend grabbing one. You can, of course, use a stainless skillet here if you don’t have cast iron.
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Simple but packed with flavor, these crispy chicken thighs with roasted garlic mustard sauce are a 30 minute meal dream come true!
- 6 bone-in, skin on chicken thighs, about 1.5 pounds
- 3 tablespoons roasted garlic (from about 1 small head)
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon whole grain mustard
- ¾ cups chicken broth, plus more a needed to thin the sauce
- 2 tablespoons heavy cream (optional, or can swap coconut milk)
- 1 medium onion, very thinly sliced
- Kosher salt
- Black pepper
- Extra virgin olive oil
- To make the roasted garlic, take a head of garlic and cut off ¼ to ½ inch from atop the head, exposing all the cloves. Drizzle garlic with olive oil, wrap in foil, and roast for 35-40 minutes in a 400 degree oven until soft and golden brown
- Prep part of the sauce by blending the roasted garlic, chicken broth, Dijon mustard, white wine vinegar and a pinch or two of salt until smooth. Set aside
- Pat the chicken dry and sprinkle both sides with salt and fresh cracked black pepper
- Heat a tablespoon of olive oil over medium high heat in a heavy bottomed or cast iron skillet. Sear the chicken skin side down until skin is golden and crispy, about 7 minutes. Flip and cook for 2 minutes on the other side to lightly brown
- Transfer chicken to a baking sheet skin side up and finish cooking in a 350 degree oven for about 10 minutes, or until a thermometer registers 165 when inserted into the thickest part of the thigh
- While the chicken cooks in the oven prepare the sauce. In the same pan that cooked the chicken, remove all but about 2 tablespoons of oil/drippings. Over medium heat, melt down the onions until soft and lightly caramelized, about 10 minutes
- Add the blended garlic sauce, the whole grain mustard, heavy cream (if using) and stir to combine. Bring up to heat and let simmer for a minute to let the flavors combine. Nestle the cooked chicken thighs in the sauce, being careful to keep the skin side up so it remains crispy
- Devour and enjoy!