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This is one of the versions of chicken on the bone that my boys love. The sacrifices I need to make!
6 skin-on bone-in chicken thighs
1 (16-ounce) bag frozen Brussels sprouts, halved
1/2 pound mini peppers or 1 bell pepper, cut into thick strips
4 ounces baby bella mushrooms, sliced
1 red onion, sliced in thick strips
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Gefen Maple Syrup
2 tablespoons Haddar Dijon Mustard
1/4 teaspoon Gefen Garlic Powder
1/4 teaspoon smoked paprika
1/4 teaspoon thyme
Do ahead: Combine all marinade ingredients in a Ziploc bag. Add chicken thighs and marinate for 30 minutes or up to overnight. If you’re not going to be eating the skin, try to get some marinade under the skin. I like to move the chicken around in the bag every so often to make sure they all get coated.
Preheat oven to 425 degrees Fahrenheit. Remove chicken from bag (don’t throw it away! We’re going to use it) and place on a greased baking sheet. Season chicken with salt and pepper (get under the skin, too). Bake for 20 minutes.
Add veggies to the pan. Drizzle marinade over the veggies and generously over the chicken. Bake for an additional 30 minutes.
Serve chicken alongside veggies. If not eating the skin, scoop some of the sauce from the tray to enjoy with the chicken.
Photography by Chana Rivky Klein
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can I skip the mustard?
I never tried this recipe yet. I’m assuming you could. Since most people in my household do not like mustard if I would try it I would skip the mustard.
sure
This chicken turned out to be so delicious!!!! I have also made it with chicken breast fillets and it turned out scrumptious!
Lisa Jacobs