Summery Lemon Garlic Mustard Rosemary Chicken Thighs (Quick Marinade)

This recipe adds a zesty punch with mustard and fragrant rosemary to the original lemon garlic marinade, perfect for a summery and flavorful chicken dish.

Ingredients:

1/4 cup olive oil

2 tablespoons Dijon mustard (or whole grain mustard)

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/2 teaspoon dried rosemary

1/4 teaspoon red pepper flakes (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 pound bone-in, skin-on chicken thighs (4 thighs)

Instructions:

In a bowl, whisk together olive oil, Dijon mustard, lemon juice, garlic, rosemary, red pepper flakes (if using), salt, and pepper.

Place the chicken thighs in a single layer in a baking dish or large resealable bag. Pour the marinade over the chicken, ensuring each piece is coated.

Marinate for at least 30 minutes, or up to 4 hours in the refrigerator for deeper flavor.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup (optional).

Arrange the chicken thighs on the prepared baking sheet (skin side up, if using bone-in, skin-on thighs). If using skinless thighs, you can drizzle them with a little extra olive oil for moisture.

Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The skin should be crispy for bone-in, skin-on thighs.

Serve immediately with your favorite summer sides like grilled vegetables, rice, or a salad.

Tips:

Fresh rosemary is recommended for the best flavor, but 1 teaspoon dried rosemary can be substituted if needed.

For a thicker marinade, whisk in 1 tablespoon of honey or brown sugar.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This marinade can also be used for boneless, skinless chicken thighs. Adjust the cooking time accordingly, which will likely be around 20-25 minutes.

Enjoy this flavorful and easy summer chicken dish!