Paleo Mustard-Glazed Chicken Thighs.

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Ingredients

  1. ¼ cup Organic pastured butter, melted or coconut oil
  2. 2 Tbsp. Mustard, gluten-free
  3. ½ tsp. Rosemary-Sage Salt (recipe below)
  4. 12 Organic pastured chicken thighs, bone-in, skin on

    5. Rosemary-Sage Salt
  5. ½ cup Fresh Rosemary Leaves
  6. ½ cup Fresh Sage, chopped
  7. ½ cup Coarse Celtic or Aztec Sea Salt

Directions

    Rosemary-Sage Salt
  1. Preheat oven to 250°F.
  2. Spread individual herbs on their own baking sheets, and dry in the oven until they break apart when handled between fingers.
  3. This take roughly 4 hours.
  4. Using a food processor or mortar and pestle grind dried herbs and salt to your taste.
  5. Retry the herb in the oven if there is any remaining moisture.
  6. Store the herb in glass jars in a cool, dry place.
    Chicken Thighs
  1. Preheat oven to 425 °F.
  2. In small mixing bowl, combine the melted butter/oil, mustard, black pepper and Sage Salt.
  3. Place the chicken thighs on a baking sheet or oven safe dish, and brush the mixture evenly on each one.
  4. Bake for 45 minutes or until a thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.

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