Roasted chicken thighs with mustard-thyme sauce from Cooking Light Magazine, October 2012 (page 62)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted potatoes and green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bktravels on January 21, 2022

    This was relatively fast, easy, and tasty. We had boneless thighs, so we cut the oven time down to about 9 minutes. Also, the recipe calls for starting in a nonstick skillet, moving the thighs to a glass baking dish, and then moving them to a plate before returning them to the skillet. It was simple to adapt the recipe by starting with an oven safe skillet (not nonstick because of the high oven temp) and then eliminating the glass dish. Some of the reviews with the recipe had good suggestions.

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