Easy honey and mustard baked chicken thighs sheet pan meal
Melt the butter in a frying pan.
When the butter is foaming, add the chicken thighs, skin side down.
Let sit for a couple of minutes so that the skin takes on a golden colour.
Remove the chicken from the pan and place onto a baking sheet, skin side up.
Top and tail the shallots and remove the skin. Peel the corn and remove the threads, then cut or snap the corn cobs in half.
Add the shallots and corn to the baking sheet.
The frying pan will contain melted butter and chicken fat.
Mix the mustard and honey into the hot fat, then carefully spoon it over the chicken and vegetables.
Place the baking tray into the oven and baked for 30 minutes.
Halfway through the cooking time, baste the chicken and veggies with the honey mustard sauce ether using a basting brush, or by spooning it over each item.
To test if the chicken is cooked, insert a digital thermometer into the thickest part of the thigh and, ensuring you're not touching the bone, take a temperature reading.
Chicken is safe and fully cooked when it reaches 74°C or 165°F.
If you don't have a digital thermometer, you can pierce the thickest part of the chicken thigh with the tip of a sharp knife. If the juices run out from the meat are clear, it is cooked. If however the juices still contain blood, return to the oven and cook for another 5 or 10 minutes.
Serve the chicken and vegetables, spooning over any sauce that is left in the bottom of the pan.
Please enjoy my recipe! Jane | hedgecombers.com