Stay Off the Internet {Recipe: Zesty Mustard Baked Chicken Thighs} (2024)

January 15, 2014

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I had outpatient surgery yesterday… nothing too serious but I’m hoping will change the quality of my life quite a bit. (TMI for my men readers…but ladies, I had a D&C and ablation. Hopeful it helps!)

Anyway, I had the sweetest nurse before my procedure who warned me to stay off the internets while I’m on my pain medication. “It loosens inhibitions and can make you say things you might not mean to.” Apparently, she is right as I am getting a little incensed at the moment about this article telling people to stop using the word veggies. Which also makes me think of those blog posts that tell photographers to stop using stripey straws, distressed boards, twine and the like.

Do we really not have more important things in the world to care about than what people call their vegetables or what photographers use in their food photos? My goodness… first world problems, people. First world problems. You don’t have to like that I use the word veggies. You don’t have to like that people use props in their photos that annoy you. You simply click away and move on and get over yourself.

Let’s worry and put our energy into good things… like this wonderful thing Amy, at Mom Advice, is doing for her 10 year blogging anniversary. That’s something to focus on and get passionate about. Not what I call my vegetables.

So, this has nothing to do with my wonderful recipe I’m sharing with you, but was something I had to get off my chest while I had my “pain meds” face on.

Chicken Thighs (or should I say “Chickie Thighs” 😉 )… what I like to call in our family “fast food”. This recipe is one of the best I’ve made. It’s inspired by this “Man Pleasing Chicken” recipe over on Witty in the City and is so worth adding to your recipe rotation ASAP! Enjoy!

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Recipe: Zesty Mustard Baked Chicken Thighs

A wonderful, zesty baked chicken thigh recipe. A perfect weeknight meal option!

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Ingredients

1.5 pound Boneless Skinless Chicken thighs 4-6
1/2 cup Zatarain's Creole Mustard or any other spicy mustard
1/4 cup Maple Syrup
2 Tablespoons Worcestershire sauce
1 Tablespoon Oregano I use Gourmet Garden

Instructions

Preheat oven to 450°F
Line a 9x9 baking dish with foil.
Place chicken thighs in the baking dish.
In a separate bowl, stir together mustard, syrup, worcestershire sauce and oregano. Pour over chicken thighs, making sure they are entirely covered.
Bake, uncovered, for 40 minutes.
Remove from oven, serve and enjoy!

Notes

Inspired by Witty in the City Man Pleasing Chicken

Reader Interactions

Comments

Lisa @ Garnish with Lemon says
January 15, 2014 at 8:21 pm

That chicken looks AMAZING! definitely adding it to my menu! I hope your surgery helps-feel better soon! And eat lots of veggies and drink smoothies from a stripey straw!
Tara @ Unsophisticook says
January 15, 2014 at 8:23 pm

Yum, these look amazing! Hoping you’re feeling much better very soon. Oh, and the word veggies doesn’t incense me a bit… Really, people?
Mila says
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January 15, 2014 at 8:28 pm

I absolutely love love LOVE your post!!! If you don’t like veggies don’t say it!!! Eat them instead 🙂 and I love this recipe!!! Looks like a perfect last minutes dinner to throw together!!! So glad I stopped by 🙂 you feel better 🙂
Rachel Cooks says
January 15, 2014 at 8:30 pm

I’m going to make these chickie thighs and serve them with a big pile of EVOO drizzled veggies and drink a green smoothie with striped straw and have an amazeballs funfetti cookie wrapped in twine. Yeah. That’s what I’m going to do.
xoxo hope you feel better soon.
- Kristen says
  January 15, 2014 at 8:35 pm
  
  I put the stripey straw comment in there just for you, Rachel 🙂 Love!
danielle says
January 15, 2014 at 8:54 pm

I have made the mistake of going online while pain meds were doing their job or even after a few glasses of wine (right now) but ….we love chicken thighs! I have made something similar to this but I cant wait to give your version a try. Feel better soon!
El says
January 15, 2014 at 9:14 pm

That doesn’t sound very pleasant. I hope you feel better soon!
Amy @Very Culinary says
January 15, 2014 at 9:29 pm

OMG, Kristen! About a month or so ago, I mentioned “veggies” in a Facebook status and I was bombarded with rude and hateful comments – did you know there’s actually a Facebook fan page devoted to harassing people who use that term instead of vegetables? It’s crazy! And the stripey straw…nice! Rachel will love that. Feel better, friend <3
Liz @ The Lemon Bowl says
January 15, 2014 at 9:32 pm

If I ever get upset about someone using the word veggie please punch me in the face. PS I like you on pain meds.
Urban Wife says
January 15, 2014 at 9:37 pm

Hoping you’re feeling better soon, Kristen! (And since you provided the link to that article, I have to say I clicked over and had some good laughs from reading the comments section. Yikes, people.)
Off to eat some fruities… 😉
Amy says
January 15, 2014 at 10:20 pm

Seriously, people are up in arms over the word veggies? I am so out of the loop!!! Rest up and hope you get well soon.
Kathryn says
January 16, 2014 at 3:29 am

I’m so bored of people telling other people what they should be doing!
I hope you recover quickly from the surgery and aren’t in too much pain xo
Anna (Hidden Ponies) says
January 16, 2014 at 6:28 am

Love this perfect weeknight dinner, and your post totally made me smile 🙂
tanya says
January 16, 2014 at 7:05 am

First, I have had friends who have had lots of success with ablations-I hope you feel better! People love to criticize don’t they? Nothing wrong with “veggies” or “chickies” for that matter!
Cindy @ Kicking it In says
January 16, 2014 at 7:40 am

Right on, sister! I like you on pain meds. 😉 I hope you’re feeling much better today and I’ve been thinking about you nonstop. Better than ever in no time. And thanks for a meat dish idea for my house full of peeps next weekend. These look incredible! Xo
Meagan @ A Zesty Bite says
January 16, 2014 at 8:07 am

Can I get an AMEN. Some people just like to get mad at other people for STUPID stuff. Just look the other way and move on.
Hope you get to feeling better soon.
Alex says
January 16, 2014 at 8:22 am

Love this post! The chicken looks delicious. Hope you’re recovering well!
Michelle Rittler | Taste As You Go says
January 16, 2014 at 9:03 am

I’m harboring similar feelings about the articles floating around these days telling people what not to do. In fact, I might mention something about those feelings in my next blog post because I need to get them off my chest, too! 😉
Rachel @ Baked by Rachel says
January 16, 2014 at 9:49 am

This chicken sounds simply amazing! I hope you’re better than ever in no time 🙂
Stephanie @ Girl Versus Dough says
January 16, 2014 at 10:20 am

Get well soon, Kristen! Also, WTF to “veggies.” Really, people. Let’s focus on more important things in life. Let getting these chicken thighs into our bellies as quickly as possible. 🙂
Sheila says
January 16, 2014 at 12:43 pm

I always say my family isn’t picky…but the one thing I cannot get past them is mustard!! This looks fabulous. I bet the leftovers would make a good chicken salad 😉
Oh golly your post made me laugh. I hope you feel better soon. I had an ablation about 5 years ago. I hope you didn’t have the pain I did….oh golly that was ouchy. Take care xox Sheila
Ashley Bee @ Quarter Life Crisis Cuisine says
January 16, 2014 at 3:59 pm

Oooh I love mustard baked chicken, I tend to roll it in crushed (gluten free) cereal, it is surprisingly delicious–cold or hot! Yum.
bridget {bake at 350} says
January 16, 2014 at 6:02 pm

Go girl! I think I need some pain meds so I can get a few things off of my chest. Haha! 😉
patsy says
January 16, 2014 at 7:20 pm

I hope that you recovery quickly and that you are more comfortable as a result. Too funny that people want to pick on the words people use when describing food… whatever works for you on your personal site is what you should use. That’s the beauty of writing for your own purposes!
This chicken recipe looks delicious! I have to give this flavor combo a try to see how my family would go for it… I know I’d love it!
Trish - Mom On Timeout says
January 17, 2014 at 3:55 pm

This chicken looks absolutely delicious and I love how easy it is!
Jennie @themessybakerblog says
January 17, 2014 at 7:26 pm

I think more people need to work on getting over themselves. I happen to like striped straws and twine. I also use the word veggies like it’s going out of style. Love these thighs. Feel better soon! Pinned.
kelley {mountain mama cooks} says
January 18, 2014 at 10:13 am

Hope you’re feeling better and finally able to get some rest! I call my vegetables veggies all the time- I had no idea it was a no-no! This chicken looks so delicious- I’m picturing it with a bowl of rice and side of roasted broccoli for dinner this week! Big hugs and get well soon! xo
Joshua Hampton says
January 18, 2014 at 6:50 pm

Love this chicken recipe. I hope you’re feeling better.
Jeff @ Cheese-burger.net says
January 20, 2014 at 1:44 am

Hi Kristen, I hope your feeling better now.
This mustard baked chicken thighs looks very delicious!
Katrina @ In Katrina's Kitchen says
January 20, 2014 at 7:50 am

I love that your nurse advised this lol 🙂 Hoping for the best recovery for you. I know it was slow going but really I hope and pray the best for you my friend!
Paula – bell’alimento says
January 20, 2014 at 10:38 pm

Wishing you a speedy recovery! This chicken thigh recipe sound amazing! Perfect for a weeknight meal.
Dorothy @ Crazy for Crust says
January 21, 2014 at 7:06 pm

I hope you feel better soon!! And, um, if I got rid of all my stripy straws (1) my prop cabinet would collapse and (2) I’d have nothing in my photos, lol. 🙂 This chicken is making me hungry.
Natalie says
January 23, 2014 at 2:48 pm

Hope you feel better. I have been through D&Cs and an ablation and it was the best thing I ever did!! I think you will feel so much better!
This recipe looks awesome. I am going to try it tonight.
Nutmeg Nanny says
January 29, 2014 at 12:07 pm

I am swooning over this chicken!! It looks and sounds so delicious 🙂 I can’t wait to make it
Tara says
April 29, 2014 at 9:25 pm

Thank you for this recipe, which I tried tonight and will use again. Usually when a recipe lists the hands-on time it takes me much longer and I wonder if I am especially slow in the kitchen. But this recipe was accurate – it was truly quick and easy to prep. And tasty! As a minor tweak, I might decrease the syrup next time for a touch less sweetness. As for Deborah Madison, it’s her right to hate the word “veggies” but her argument is flawed. I think we use the word because it’s faster and easier to say (i.e., one fewer syllable) and write (i.e., three fewer letters). That’s efficiency not disrespect. As she points out, we don’t add “ies” to the words meat, wheat, eggs, birds – but I would argue that’s because it actually makes those words longer.
Katrina says
June 9, 2014 at 9:59 am

Has anyone tried this with pork chops?
- Kristen says
  June 9, 2014 at 8:20 pm
  
  I haven’t but I bet it would be tasty!

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Stay Off the Internet {Recipe: Zesty Mustard Baked Chicken Thighs} (2024)

FAQs

Should you cover chicken thighs when baking? ›

We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet.

Find Out More ›

How to infuse flavor into chicken thighs? ›

The spice rub is a great way to add big flavor without adding any fat or calories. Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices.

Read On ›

Is baked chicken thighs healthy? ›

Ultimately, chicken thighs can be a healthy addition to your diet as long as they're prepared in a good-for-you way. If you are trying to limit your fat intake, prepare chicken thighs in ways that don't use much added oil, like grilling, baking or stir-frying. Also be mindful of the sodium that you add during cooking.

Learn More ›

Is it better to bake chicken thighs at 350 or 400? ›

I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.

Explore More ›

Is it better to bake chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

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Should you bake chicken covered or uncovered? ›

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

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Do chicken thighs get more tender the longer you cook them? ›

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

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How do you bake Rachael Ray chicken thighs? ›

Pat the chicken thighs dry with paper towels and allow to come to room temperature (about 20 minutes). Spray with the EVOO cooking spray and season with salt and pepper. Bake until the skin is golden brown and crispy, 25 to 30 minutes, and a meat thermometer inserted into the thickest part reads 165 °F.

What tenderizes chicken thighs? ›

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.

Read The Full Story ›

What brings out the flavor in chicken? ›

Use a brine

Brining your chicken is a foolproof way to not only add flavour to your roast but also to ensure you don't overcook the meat. Essentially a mix of salt, sugar and water, we love adding herbs, garlic or whole spices such as fennel and cumin to flavour the brine.

How do you get sauce to stick to chicken thighs? ›

You can achieve this by patting it dry with a paper towel before applying sauce, or coating the chicken with a light layer of corn starch first. Or just allowing the chicken to rest on a rack in the oven or fridge until it's dry before adding the sauce.

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Is it okay to eat chicken thighs every day? ›

Between their protein and the boatload of nutrients that they provide, including chicken thighs in an overall healthy diet is A-OK. Just focus on trying to prepare the thighs in a healthy way and pairing them with vegetables and whole grains for extra staying power.

Should you remove fat from chicken thighs? ›

It might look small, but there is often a huge amount of fat below the surface as well. After all the thighs are trimmed, do a onceover to see if you missed anything. This same method works for boneless, skinless chicken thighs too. All that fat is still on the underside and should be removed before cooking.

Tell Me More ›

Why do chefs prefer chicken thighs? ›

While the breast is very low in fat, chicken thighs are higher in fat, and in cooking, fat equals flavor. It also means the thighs are more tender and less likely to dry out than chicken breasts—in other words, they are very easy to cook and very difficult to ruin.

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Is it better to bake chicken covered or uncovered? ›

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Do you bake chicken at 400 covered or uncovered? ›

If you're in a hurry, you'll want to know how long you bake chicken at 400°F: Follow step 1 above, then bake the chicken pieces, uncovered, in the 400°F oven 25 to 30 minutes, until no longer pink or until chicken is done (using baked chicken temperatures above).