Oven Roasted Chicken With Honey Dijon Glaze
|Dijon mustard||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemons||4 , juiced|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), mashed|
|Freshly ground pepper||To Taste|
|Chicken thighs||16 , skinned|
|Chopped parsley||1⁄2 Cup (8 tbs) (for garnish)|
|Lemon||1 , thinly sliced (for garnish)|
Whisk all the glaze ingredients together until well combined.
Pour over the chicken and marinate for 2 to 3 hours in the refrigerator.
Preheat the oven to 350°F.
Roast, covered, for 40 minutes.
Uncover and continue roasting, basting every 10 minutes until golden, about another 20 to 30 minutes.
Remove chicken from roasting pan and put it on a platter.
Drain the excess oil from the pan and add 1/2 cup hot water to the pan.
Scrape the bits from the bottom of the pan and strain the liquid.
Pour the strained liquid over the chicken and garnish with the parsley and lemon.