Roasted Chicken Thighs with Rosemary Mustard Sauce

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  • RECIPE SOURCE Kitchen On Fire


  • 8 each chicken thighs, skin-on, bone-in
  • 1/3 cup Dijon or Sweet Mustard
  • 2 Tbsp Rosemary, minced
  • 1/2 cup Chicken stock
  • 4 cloves garlic, minced or pasted
  • Salt and Pepper
  • 2 tablespoon butter, optionnal

Cooking Instructions

Preheat oven to 400˚F.

Pat the chicken thighs dry with towels/paper towels.

Heat a large sauté pan on medium-high heat. Add oil and sear the chicken in batches, for 4-5 min without moving the pan or the chicken until the skin is golden brown, flip and cook for another 2 minutes, reserve.

When all the chicken is seared, place them in the pan or a sheet pan, skin side up, into the oven for about 7-8-minutes until done through (depending on the thickness of meat and sear time. boneless chicken will cook faster, half of the time). Remove from pan (reserve meat juices).

Important. Let the chicken rest on a tray lightly tented with foil, while making the mustard sauce for about 5 minutes.

Whisk mustard, chicken stock, and rosemary together in a sauce pan until well incorporated. Cook for a few minutes to thicken the sauce. Add the butter if using. Add the juices from the chicken tray to the sauce.

Adjust seasoning with salt and pepper.

Serve the chicken with mustard sauce.