Sun-Dried Tomato & Basil Mustard Baked Chicken Thighs

Sundried Tomato & Basil Mustard Baked Chicken Thighs

Chicken thighs are the definition of dependable. In this version, our Sundried Tomato & Basil Mustard brings depth, brightness, and a gentle herb-forward flavor to a simple marinade. Roasted at high heat, the skin turns crisp while the meat stays tender and flavorful. It’s a hands-off dinner that feels both rustic and refined.

Serves: 4–6
Prep Time: 10 minutes (plus optional marinating time)
Cook Time: 25–30 minutes

Ingredients

  • ⅓ cup olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons New Canaan Farms Sundried Tomato & Basil Mustard
  • 1½ teaspoons kosher salt, plus more for serving
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Zest of 1 lemon
  • 6–8 skin-on, bone-in chicken thighs (about 3 pounds), patted dry
  • Fresh lemon juice, for finishing
  • Chopped fresh parsley or basil, for serving (optional)

Serve With: Mediterranean couscous, roasted vegetables, or a simple green salad

Directions

  1. In a large bowl, whisk together the olive oil, garlic, Sundried Tomato & Basil Mustard, salt, pepper, thyme, and lemon zest until well combined.

  2. Add the chicken thighs and toss until evenly coated. Cover and let marinate for 30 minutes at room temperature, or refrigerate for up to 12 hours for deeper flavor.

  3. Preheat the oven to 425°F. Remove the chicken from the marinade, allowing any excess to drip off, and arrange skin-side up on a sheet pan or in a large oven-safe skillet.

  4. Bake for 25–30 minutes, until the skin is crisp and the internal temperature reaches 165–175°F. For deeper browning, place under the broiler for 1–2 minutes at the end, watching closely.

  5. Finish with a squeeze of fresh lemon juice and a light sprinkle of salt. Garnish with chopped parsley or basil if desired. Serve warm.

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