- ¼ c melted butter or coconut oil
- 2 T. mustard (Dijon or regular or other mustard of your choosing)
- Black pepper to taste
- ½ t. sea salt
- ½ t. dried sage
- 12 bone-in, skin-on chicken thighs (can also easily use boneless, but will have to adjust cooking time)
Preheat oven to 425 F.
In a small bowl mixing bowl, combine the melted butter, mustard, black pepper, salt, and sage. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.
Bake for 45 minutes or until a thermometer reads 165 F when inserted into the center of one of the chicken thighs. Bake time will be about 30 minutes if using boneless chicken thighs.
Contributed by: Rachel Vopatek
Source: Practical Paleo by Diane Sanfilippo, BS, NC