Roasted Chicken Thighs with Mustard-Thyme Sauce

  • PMBrattn Posted: 10/16/12
    Worthy of a Special Occasion

    Loved this recipe....however, I made it with boneless center cut pork loin. It was wonderful and will be added to meal rotation. My husband thought it was excellent in flavor and taste

  • gumby53214 Posted: 09/18/12
    Worthy of a Special Occasion

    I thought this was delicious! I agree the mustard flavor wasn't very strong, so I'd use more next time, but the consistency and flavor of the gravy/sauce was amazing. Served with roasted red potatoes and Green Beans with Red Onion and Warm Mustard Vinaigrette. Delicious!

  • JennWalsh816 Posted: 10/09/12
    Worthy of a Special Occasion

    This was really good! Used bone-in, skin on thighs. Browned the meat on the skin side, flipped and then put in over for 20 minutes, along with the veggies. Sauce came together quickly after. Will definitely be adding this to our regular rotation.

  • EllenDeller Posted: 04/08/13
    Worthy of a Special Occasion

    Liked this very much. Made 1/2 the chicken but 3/4 of the sauce. My changes were to use less fat altogether and to incorporate a dab of bacon fat just for the flavor. I also used 1/4 cup white wine in the total liquid and herbes de provence (about heaping 1/2 tsp) in place of thyme and, as almost always, 50% as much cornstarch instead of flour in sauces, simply mixing it into the liquid and cooking for a minute. I also added some paprika to the sauce to give it a nicer color. Delicious with mashed potatoes and steamed kale.

  • bramma Posted: 09/21/12
    Worthy of a Special Occasion

    Very tasty, very easy. My hypercritical spouse had seconds! I served the chicken with the roasted potatoes and beans as suggested, but given the delicious sauce, next time I'll pair it with mashed potatoes and steamed beans, maybe with toasted almonds.

  • rlammann Posted: 09/17/12
    Worthy of a Special Occasion

    Overall a good recipe. We used chicken breasts instead of thighs. The mustard flavor with just 1 teaspoon wasn't quite strong enough for us, so we doubled it. We will probably do this one again.

  • JenRaj Posted: 10/15/12
    Worthy of a Special Occasion

    Very tasty! I added more mustard as suggested. I wouldn't make it with thighs again though. Too much fat and cartilage!! I will use boneless breasts. I also did the potatoes and beans from the magazine. They were delicious but a little under cooked.

  • eppercival Posted: 10/11/12
    Worthy of a Special Occasion

    This was excellent. I made this using chicken tenders by cutting the sauté time and bake time in half. I added a 1/4 tsp. of dry mustard to the salt and pepper rub prior to cooking to amp up the mustard taste others thought was weak/lacking.

  • lionjill Posted: 09/19/12
    Worthy of a Special Occasion

    This got rave reviews in my house-- truly exceptional. We had four thighs left over and about half the gravy, so we put it up for leftovers. Three days later I heated it up for lunch and accidentally left it in a little past "warm"-- it was so good I licked the plate. AMAZING. Will definitely make this a go-to recipe!

  • AZFooDi Posted: 10/04/12
    Worthy of a Special Occasion

    I agree that the mustard flavor was lacking, I doubled it but it could have used even more. Think I should have measured my flour more exactly as the sauce was a little thick. The chicken was delicious...made the roasted potatoes and green beans, too, and they were delicious, even though I used regular green beans and quartered small yukon golds. Husband enjoyed it as well!

  • steponme Posted: 10/08/12
    Worthy of a Special Occasion
    Missouri City, TX

    Good, solid recipe as rating states. I also added a little honey to sauce and served with mashed potatoes and green beans, as "bramma" suggested their review. Will definitely make again.

  • Basset_Hound Posted: 03/11/13
    Worthy of a Special Occasion

    Delicious sauce and gravy. The thyme made the recipe vibrant, and the mustard added an interesting twist. I served it with couscous for something different. I will definitely make this again. I might even take PMBrattn's suggestion and use pork loin.

  • Pamelita11 Posted: 09/23/12
    Worthy of a Special Occasion

    This was delicious! Although the mustard flavor wasn't that strong, that was fine by me. I added a little honey to the sauce (recommended in the Cooking Light issue to make it more kid-friendly), and I just about wanted to lick the sauce pan clean! I used dried thyme instead of fresh but otherwise followed the recipe exactly. I served it with roasted purple potatoes (which were delicious with the sauce) and a simple salad. I will definitely make this again.

  • MLinebaugh Posted: 06/08/14
    Worthy of a Special Occasion

    Very good and tasty! Similar to another reviewer, I must of had too much flour in the sauce making it too thick. I will adjust the flour next time and double the mustard.

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