Mike and I ate out most of the week and I was craving a home cooked meal. I wanted something warm and simple. I had found a recipe online from delish.com.
It's called Deviled Chicken Thighs and it seemed the perfect thing for a chilly Sunday night.
Deviled Chicken Thighs my way
1/4 cup Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon crushed red pepper
1 clove garlic, peeled, cored and pressed
1/2 teaspoon dried thyme
Panko bread crumbs
4 skinless, boneless chicken thighs
kosher salt and freshly ground black pepper
Preheat oven to 425 degrees. Line jelly roll pan with foil. In a large bowl, mix mustard, Worcestershire, red pepper flakes, garlic and thyme until blended.
Toss chicken with mustard mixture; place on jelly roll pan in the middle of the oven. Bake chicken about 10 minutes. Spin pan and bake another 7 minutes. Sprinkle chicken with crumbs (do not turn chicken over). Return the pan to the oven and broil about 4 minutes longer or until crumbs are browned.
I roasted a small bunch of asparagus, some sliced red onion and a sweet potato, peeled and sliced, at the same time on the lower rack. I tossed them with extra virgin olive oil, kosher salt and freshly ground pepper. The vegetables took a bit longer than the chicken but by only a few minutes.
The chicken had a really nice flavor with a kick from the red pepper flakes, the asparagus, onions and sweet potatoes were delicious accompaniment. Enjoy!