Chicken thighs are the unsung hero of quick and easy dinners in my opinion. They cook quickly and can be used in a variety of ways. These chicken thighs take 25 minutes to cook - just enough time to throw together some quinoa and a green salad.
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 heaped teaspoon grainy mustard
1 teaspoon salt
1 teaspoon black peppe
1 package boneless, skinless, chicken thighs (approximately 6 thighs)
Preheat oven to 425F. Line baking sheet with aluminum foil.
Whisk olive oil, vinegar, mustard, salt, and pepper together in large bowl. Add chicken thighs and stir to fully coat.
Place chicken thighs in single layer on baking sheet. Pour over any extra sauce left in the bowl.
Bake for 20 - 25 minutes until fully cooked.