Lemon Mustard Chicken
This recipe is fast, easy, and delicious! The lemon and mustard add a fantastic bite and tang. I adapted it from Diane Sanfilippo’s Practical Paleo. Another variation, with honey, is also on her blog, Balanced Bites.
4-5 bone-in, skin-on chicken thighs
2 tablespoons butter, ghee or coconut oil, (or a combination) melted. I do this in a Pyrex measuring cup in the microwave.
2 tablespoons gluten-free mustard (I like stoneground)
1/2 Yellow Onion
Fresh Rosemary Sprig (optional)
1 teaspoon dried seasonings to taste (I used rosemary-garlic salt and black pepper)
Preheat oven to 425 F
Add the mustard and dried seasonings to the measuring cup with the melted butter and stir. Place the thighs in an oven-safe dish and pour/brush the mixture evenly over each thigh.
Cut up the onion and lemon into large chunks, and arrange in the dish with the chicken, and top with the rosemary sprig.
Bake for 45 minutes or until a thermometer reads 165 F when inserted into the center of one of the thighs. The juices should run clear.