Roasted Chicken Thighs with Rosemary Dijon Vinaigrette

This recipe is very loosely based on a grilled mustard chicken recipe my dad made growing up. Since I didn’t have any charcoal for the grill, I had to improvise a bit, and I’m so glad I did. This was wonderfully juicy and flavorful. The chicken was surprisingly easy to make, and could easily be made for a crowd of people. It’s only proportioned for Bryan and me, but feel free to adjust as you want.


6 boneless, skinless chicken breasts
2 T olive oil
3 T dijon mustard
2 T red wine vinegar
1 t dried rosemary
1 t celery salt
1 t sage
1 t granulated onion

Preheat oven to 350°. Heat olive oil in a large casserole dish on med-low, and remove any excess skin or fat from the chicken thighs. Whisk together all remaining ingredients, and adjust seasonings to your taste.

Gently brown the chicken on both sides and brush with vinaigrette, once on each side. You really don’t need a lot to infuse the flavor into the chicken.

Cover, and bake for about 1 hour. It’ll be wonderfully juicy and flavorful when you take it out of the oven. You should make this tonight!

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