Sobrecoxas de frango assadas com mel e mostarda («sem receita»!)

Ingredientes

• 8 skinless boneless chicken thighs ((around 2 to 3 pounds))
• salt and pepper
• 8 garlic cloves (skin still on (optional))
• 1/4 cup Dijon mustard
• 1/4 cup wholegrain mustard
• 1/2 cup honey ((liquid, not set))
• 1 tablespoon apple cider vinegar ((or white vinegar, or lemon juice))
• a few sprigs of fresh rosemary (or another fresh herb such as thyme, oregano (or 1 teaspoon dried herbs))

Modo de preparo

1. 1

   Preheat oven, arrange chicken in dish and tuck in garlic.: Pre-heat the oven to 355℉/180℃. Arrange the chicken thighs in a medium to large baking dish and sprinkle generously with salt and pepper. Tuck the garlic cloves in between the chicken thighs.

2. 2

   Pour sauce ingredients over and scatter over herbs.: Whisk the mustards, honey and vinegar together in a jug or bowl, then pour all over the chicken. Scatter the fresh herbs all over the dish.

3. 3

   Bake for 35 to 50 minutes.: Bake for 35 to 50 minutes or until the chicken is cooked through and slightly golden and sticky on top. The cooking time will depend on the size of the chicken thighs. It's best to test the inside with a meat thermometer. Check that the chicken has reached at least 165℉/74℃ in the deepest part of the meat.

4. 4

   Serve two thighs each with sides.: Serve two thighs and plenty of the garlic and sauce per person with mashed potatoes, rice, pasta or bread, and a vegetable or green salad of your choice.