Honey-Mustard Crusted Chicken Thighs with Roasted Green Beans

This recipe is super simple and packed with flavor. The honey mustard sauce has a hint of tang from the addition of some balsamic vinegar and forms a scrumptious crust when baked,and because I use skin on, bone in chicken thighs, the meat stays incredibly juicy. Great. now I’m starving for this and it’s 8 AM… Anywhoo, Roasting the green beans makes them into salty, tender healthier versions of french fries.

Here’s what you’ll need:

For the Chicken:
4 bone in, skin on chicken thighs
4 TBSP Dijon Mustard
1 TSP minced garlic
1 TSP balsamic vinegar
2 TBSP honey
salt and pepper
italian seasoning
For the Green beans:
1/2 – 1 LB green beans, ends trimmed
salt and pepper
olive oil

Start with the chicken. Pre-heat your oven to 375.
layer your chicken skin side up into a baking dish and sprinkle each piece with salt, pepper, and a bit of italian seasoning.

Next, in a bowl mix together the mustard, garlic, balsamic, and honey.

Spread mixture on to chicken, creating a healthy layer. This is what will give that oh-so-yummy crust to your chicken.

Now, pop the chicken into the oven for about 50 minutes.

Now for the green beans. These directions are so simple if you blink you may miss them. But don’t blink, because they are super simple and really tasty.
layer your green beans onto a sheet pan, pour 2 TBSP of oil on top, sprinkle with desired amount of black pepper, and toss with clean hands.

place beans in a single layer and pop into the oven when the chicken has about 1o minutes left to cook.

Remove the beans from the oven and sprinkle them with coarse salt-toss.

Check that your chicken is done by piercing the skin and seeing if juices run clear. If your chicken is cooked, but you need a crisper crust at this point, turn your oven to broil and leave the chicken in a few more minutes. Be sure to watch it though so it doesn’t burn.
When you have your desired amount of ‘crustines’ remove your chicken and plate with the tender-crisp, salty beans

Bon A petit!

Printable version of this recipe HERE