INGREDIENTS
8 large
bone-in, skin-on chicken thighs
1/2 cup
Dijon mustard
1/4 cup
packed brown sugar
1/4 cup
red wine vinegar
1 teaspoon
dry mustard powder
1 teaspoon
salt
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1 teaspoon
freshly ground black pepper
1/2
teaspoon ground dried chipotle
pepper
1 pinch
cayenne pepper, or to taste
4 cloves
garlic, minced
1 onion,
sliced into rings
2
teaspoons vegetable oil, or as needed
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DIRECTIONS
1.
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Make 2
slashes crosswise into the skin and meat of each chicken thigh with a sharp
knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer
thighs into a heavy resealable plastic bag.
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2.
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Whisk
Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black
pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth.
Whisk garlic into marinade.
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3.
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Pour
marinade into bag over chicken thighs and massage marinade into chicken,
coating each thigh thoroughly and working the marinade into the cuts. Seal
bag and refrigerate at least 4 hours (or overnight for best flavor).
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4.
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Move a
rack to the center position in oven. Preheat oven to 450 degrees F (230
degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
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5.
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Scatter
onion rings onto prepared baking sheet. Place chicken thighs on top of onion
rings. Spray or brush thighs with vegetable oil; sprinkle thighs with
additional salt and cayenne pepper if desired.
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6.
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Roast
chicken in preheated oven until the skin is browned, meat is tender, and the
juices run clear, 35 to 45 minutes.
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7.
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Transfer
chicken and onions onto a serving platter. Pour pan drippings into a
saucepan, bring to a boil, and continue boiling, stirring often, until
drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan
sauce.
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8.
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Spoon
reduced pan sauce over each chicken thigh and serve.
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