Honey mustard chicken

We’ve used many Bell-View products for this recipe!

INGREDIENTS:

  • 3 lbs bone-in skin-on chicken thighs

  • 1 tsp. fine sea salt

  • 1 tsp. coarsely ground black pepper

  • 2oz. Bell-View Beer Mustard

  • 2oz. Bell-View Honey Mustard

  • 1 tbsp. olive oil

  • 2 tbsp. Bell-View’s Chopped Garlic

  • 3 tbs. Bell-View Wine Vinegar

DIRECTIONS:

  1. Preheat oven to 375. Place patted dry chicken thighs in a casserole dish. Season well with salt and pepper.

  2. In a small bowl, mix together mustards, wine vinegar, olive oil, and garlic.

  3. Coat chicken thighs with the mustard mixture.

  4. Bake for 40 minutes.

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