Mustard Glazed Chicken Thighs

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

This is our family's favorite chicken recipe. It is so easy and foolproof that we often serve it for company. The skin is always wonderfully crispy.

I find that I often use more mustard and butter than the recipe calls for. Makes a wonderful sauce that you can pour over mashed cauliflower: Low-Carb Mashed Cauliflower or spiralized zucchini.

Also see a similar recipe: Sumac & Citrus Roast Chicken

¼+ C melted butter

4+ T mustard

Black pepper to taste

1 T Savory Spice Blend or Rosemary-Sage Salt (see notes below)

12 bone-in, skin-on chicken thighs

Preheat oven to 425 ° F.

In casserole dish, combine the melted butter, mustard, black pepper, and Savory Spice Blend or Rosemary-Sage Salt.

Dry chicken pieces with paper towel, then roll in melted butter/mustard mixture until completely covered on all sides.

Spread an extra dollop of mustard on each (skin-side up), then sprinkle generously with Savory Spice Blend or Rosemary-Sage Salt.

Bake for 45 minutes or until a thermometer reads 165 ° F when inserted into the center of one of the chicken thighs.

SAVORY SPICE BLEND: 2 T Rosemary-Sage salt ; 1 T garlic powder, 1 T onion powder, ½ T paprika, 1 tsp black pepper.

ROSEMARY-SAGE SALT: 1/2 C fresh rosemary, 1/2 C fresh sage, 1/2C coarse salt. Spread herbs on baking sheets and dry in 250 degree oven until they break apart when handled between your fingers (approx 4 hrs). Then using a food processor or mortar and pestle, grind dried herbs and salt to your desired consistency. (If you only have dried herbs, simply use a 1:1 ratio of dried herb mixture to salt) ROSEMARY-SAGE SALT: ½ C fresh rosemary, ½ C fresh sage, ½C coarse salt. Spread herbs on baking sheets and dry in 250 degree oven until they break apart when handled between your fingers (approx 4 hrs). Then using a food processor or mortar and pestle, grind dried herbs and salt to your desired consistency. (If you only have dried herbs, simply use a 1:1 ratio of dried herb mixture to salt)

Note: Once cooked, there is a wonderfully flavorful sauce in the pan. We thicken it with cream cheese, and add thick-sliced mushrooms and serve in a gravy boat at the table.

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