Roasted chicken thighs with mustard and pickles

 

Silly Billy product used :

• Pickle mustard

Ingredients

• 60 ml (¼ cup) pickle mustard

• 30 ml (2 tablespoons) olive oil

• 1 oz (2 tbsp) maple syrup

• 5 ml (1 tbsp) apple cider vinegar

• 2 tsp minced garlic

• 1 tsp smoked paprika

• 1 tsp dried thyme

• Salt and pepper to taste

• 4 chicken thighs

Preparation

1. In a bowl, combine the mustard with the pickles, oil, maple syrup, cider vinegar, garlic, smoked paprika, thyme, salt, and pepper.

2. In a large bowl, combine the chicken thighs with the marinade. Refrigerate for at least 4 hours

3. Preheat the oven to 350°F (175°C) and line a baking sheet with aluminum foil.

4. Place the marinated chicken thighs on the lined baking sheet and bake for 1 hour or until the thickest part of the chicken reaches at least 165°F (74°C).