Baked Chicken Thighs



  • 1/2 to 3/4 cup Toddy's Blend Bourbon Honey Mustard (depending on just how much you love it)
  • 1 tbsp olive oil (we recommend EVOO but who even knows if what you buy in the store is extra virgin anyway)
  • 2-3 lbs chicken thighs
  • Salt
  • 2 springs fresh rosemary
  • Freshly ground black pepper

Time to Cook!

  • Preheat oven to 350.
  • Whisk together the olive oil and your Toddy's Blend in a bowl. Add salt to taste.
  • Lightly salt the chicken and lay the pieces skin side up in a shallow casserole dish.
  • Spoon your newly whisked sauce/oil over the chicken.
  • Place rosemary between chicken pieces.
  • Bake for 45 minutes or until thighs read 175 on a meat thermometer (this is usually when the juices run clear if you cut into the chicken with a knife).
  • Remove from pan and spoon off any excess fat that has rendered (keep in mind though that the fat drippings make an excellent gravy).
  • Sprinkle with fresh ground black pepper and serve it up.
  • Enjoy!