Ingredients

• 4 chicken thighs, skin-off
• 2 tbsp Dijon mustard
• 1 ½ tbsp honey
• 1 tbsp apple cider or white wine vinegar
• 3-4 sprigs fresh thyme (or 1 tsp dried)
• ¾ cup dry white wine (or chicken stock)
• 3 garlic cloves, crushed
• 1 bay leaf
• Salt & pepper, to taste
• 2 tbsp butter

Steps

• Step 1

  Preheat oven to 350°F (180°C).

• Step 2

  In a small bowl, or directly in the baking dish (like I do to save on dishes), whisk together Dijon mustard, honey, vinegar, wine (or stock), garlic, thyme, bay leaf, and a generous pinch of pepper. Set aside.

• Step 3

  Lightly salt the chicken thighs on both sides, as honey and mustard will already add some intensity.

• Step 4

  Smother the chicken thighs in the sauce and place rolled up, smooth side up, in a baking dish. ensuring each piece is coated. Dot with small pieces of butter for extra richness

• Step 5

  Place in the oven and bake for 50-55 minutes, basting the chicken with pan juices halfway through. This keeps the chicken moist and helps the glaze form. If you’re not out walking the dog while dinner is cooking, ideally baste from time to time.

• Step 6

  Let rest for a few minutes, then spoon the remaining pan juices over the chicken. Serve immediately. Perfect with Pilaf rice (See my recipe)

Little Tips

For an extra caramelised top, broil on high for 2-3 minutes at the end, watching closely so it doesn’t burn. If you're sauce is too runny, place in a pan and reduce over high heat.  Pour over chicken.