IMG_2104I love our local butcher, Dundore and Heister. Not only are they a purveyor of pasture raised local meats, they take pride in doing so with tender loving care. Dundore and Heister’s  philosophy exemplifies the history of the Pennsylvania Dutch and their simpler way of life, including thoughtfully prepared and down to earth meals that celebrate community along with the bounty of the land.

The other day while I was there, one of the owners recommended the boneless chicken thighs. Even though I like the flavor of dark poultry meat, the bones tend to get in the way of being able to fully enjoy it, not to mention I’m the only one in my family who eats it. So a bit reluctantly, at her recommendation, I bought two pounds of the boneless thighs.

Gotta hand it to her, she was right – they were succulent and flavorful. More good news is that chicken thighs are usually less expensive than the breasts. Though, it’s worth it to pay a little more to get boneless thighs since getting the meat off the bone can be tricky at times.

Chicken is a family favorite since it’s one of those meals that everyone tends to like. This recipe adds a new twist by using boneless chicken thighs instead of breasts, but feel free to use either. It tastes great warm with roasted green beans or cold the next day tossed in a colorful green salad. Make ahead either by prepping the recipe and then cooking it later, or cook thighs and reheat later. The next day, it tastes just as good if not better 🙂

This recipe is so easy and delicious, right now it’s on my top ten go to list for dinner recipes.

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Honey Mustard Roasted Boneless Chicken Thighs

2 pounds boneless chicken thighs (or breasts if you prefer)
4 tablespoons Annie’s Organic horseradish mustard (or your choosing)
3 tablespoons honey
2 tablespoons chopped fresh dill
Coarse sea salt
Fresh ground pepper

Preheat oven to 350. Spray a glass or ceramic baking dish with grapeseed or coconut oil. In a large bowl, mix together mustard and honey until well combined. Add dill and gently mix again just until incorporated. Stir in chicken and coat evenly. Place chicken in pan tucking in thigh to arrange in pouches. Roast for 40-45 minutes, depending on size of thighs.

Serves 4-6