Go Back
3. Dutch Oven Mustard Chicken Recipe 3

Dutch Oven Mustard Chicken Recipe

5 from 1 vote
A meal that is spicy, juicy, and savory, with a bold tanginess.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 1/3 cup Dijon mustard
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Dutch oven or other oven-safe pot
  • small bowl
  • whisk
  • Large resealable bag or shallow dish
  • Plastic wrap or lid for dish

Method
 

  1. In a small bowl, whisk together the Dijon mustard, minced garlic, olive oil, honey, thyme leaves, dried oregano, salt, and black pepper until well combined.
  2. Place the chicken thighs in a large resealable bag or a shallow dish, and pour the mustard marinade over the chicken, making sure to coat each piece well.
  3. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours, to allow the chicken to marinate.
  4. Preheat the oven to 375°F (190°C).
  5. Remove the chicken from the marinade, and place the chicken thighs, skin side up, in a Dutch oven or other oven-safe pot.
  6. Pour any remaining marinade over the chicken.
  7. Bake for 45-50 minutes, or until the chicken is cooked through and the skin is golden brown and crispy.
  8. Let the chicken rest for 5-10 minutes before serving.

Notes

Tips and Tricks

To save time, you can prepare the mustard marinade the day before and store it in the refrigerator until ready to use.
If you don't have a Dutch oven, you can use a large oven-safe skillet or casserole dish with a lid.
For extra crispy skin, place the chicken thighs under the broiler for the last 1-2 minutes of cooking.
Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C) before serving.