Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary gastronomic experience! These Mustard Rosemary Chicken Thighs are not just another chicken recipe - they're a flavor explosion waiting to happen. Imagine tender, juicy chicken with a crispy golden skin, infused with aromatic rosemary and tangy Dijon mustard, perfectly complemented by a luxurious warm bacon dressing and wilted spinach. This dish is so delectable, it'll have your family and friends begging for seconds (and the recipe)!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 4 cups fresh spinach
- 4 slices bacon, cooked and crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your chicken thighs will cook evenly and develop a nice golden-brown color.
- In a small bowl, combine the Dijon mustard and chopped fresh rosemary. Mix well to create a flavorful marinade for the chicken.
- Pat the chicken thighs dry with paper towels to remove excess moisture. This helps achieve a crispy skin when cooked.
- Season both sides of the chicken thighs generously with salt and pepper. This enhances the overall flavor of the dish.
- Rub the mustard and rosemary mixture evenly over the chicken thighs, ensuring they are well-coated.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet.
- Sear the chicken thighs for about 5-7 minutes, or until the skin is golden brown and crispy. Avoid moving the chicken around too much during this process to allow for proper browning.
- Once the chicken is browned, flip the thighs over and transfer the skillet to the preheated oven. Bake for an additional 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- While the chicken is baking, prepare the warm bacon dressing. In a separate skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet and crumble it into small pieces, setting it aside.
- In the same skillet with the bacon drippings, add the fresh spinach. Sauté the spinach for 2-3 minutes until wilted, stirring occasionally. Season with a pinch of salt and pepper to taste.
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist.
- To serve, place a generous portion of sautéed spinach on each plate, top with a chicken thigh, and drizzle the warm bacon dressing over the top. Sprinkle the crumbled bacon on each serving for added crunch and flavor.
- Enjoy your delicious Mustard Rosemary Chicken Thighs with Spinach and Warm Bacon Dressing!
Tips
- Always pat your chicken thighs dry before seasoning to ensure a crispy, golden skin.
- Use a meat thermometer to check internal temperature - 165°F is your magic number for perfectly cooked chicken.
- Don't rush the searing process; let the chicken develop a beautiful brown crust for maximum flavor.
- Allow the chicken to rest after cooking to keep the meat juicy and tender.
- Use fresh rosemary if possible - it makes a world of difference in the flavor profile.
- Save those bacon drippings! They're liquid gold for adding depth to your warm dressing.
- For an extra flavor boost, try marinating the chicken in the mustard-rosemary mixture for 30 minutes before cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 3g
Protein: 28g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 145mg
