I knew we had guests coming over for Sunday dinner, but somehow in the business of the weekend, I completely forgot to pick up the roast I was planning to cook.  Just perfect!  Sunday morning dawns, I’m getting the kids ready for church, and suddenly my memory kicks in.  Whoops!  I have nothing to feed the 13 hungry people that will be showing up later today.

So I did what anyone would.  I opened the pantry, dug through the fridge, and finally found my salvation in the freezer: 4 lbs of boneless, skinless chicken thighs.  I left to church with a peaceful heart, and came back ready to get to work.

This meal was simple, fast, and every person, including the toddlers, enjoyed it.  It pairs well with rice, potatoes, salad, or almost anything, and the leftovers are delicious too.  Enjoy!!

Ingredients

• 4 lbs Chicken Thighs
• 2/3 Cup Honey
• 2 Cups Mustard
• 2 Tbsp Balsamic Vinegar
• Salt & Pepper

Instructions

Preheat the oven to 450 degrees.  Place two layers of tinfoil (dull sides out), at the bottom of a 9×13 inch pan.  Place the chicken thighs closely together in the pan.  (This recipe feeds approximately 10  adults.  If you scale it down, choose a pan that is small enough that the chicken pieces fit snugly together.)  Salt and pepper the chicken to taste.

In a separate bowl, combine the honey, mustard and vinegar.  Mix until completely combined.  Then pour over the top of the chicken.  The mustard sauce should come most of the way up the chicken, leaving only about 1/4 of an inch of meat sticking up at the top.  Place the pan in the oven and bake for 45 minutes or until a thermometer in the meat reads 165 degrees.  Take the chicken out of the oven, and let it set for 5 minutes.  Pull the chicken from the sauce and serve.