I saw this recipe on the Living on a Dime Facebook page and tried it the same day I found it because I had chicken thighs in the fridge defrosted. It was super yummy and even my husband, a devout chicken loather, said it was “really good.” It’s the perfect trio of yummy, easy and affordable. I’m sure this could be put in the slow cooker as well, but I doubt it will brown up as nicely.
I used bone-in, skin-on chicken thighs and turned them once during the cooking time because my oven has strangely placed rack holders and there isn’t a perfect middle (either closer to heating coils on top or bottom). I also used Dijon mustard instead of the regular mustard and real butter, as I don’t buy margarine. Plan to cook something else in the oven alongside and get it started early enough because it does stay in the oven for quite a bit.
6 pieces of chicken
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard
1 teaspoon salt
Place chicken in baking dish, skin side up. Combine rest of ingredients and pour over chicken. Bake at 350 for 1 hour and 15 minutes, basting every 15 minutes, until chicken is tender and brown.