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I love this recipe! I would like to make it ahead of time and then reheat in the oven. Would that dry out the chicken? Any idea what the reheat cook time and temperature should be? Thanks for all the great recipes!
Hi, Mary! You certainly could make it ahead of time then just reheat it. Make it according to the instructions, but don’t spoon off any rendered fat (it will keep the chicken moist when you reheat it). When ready to reheat it let it sit at room temperature for about 30 minutes just to take the chill off. Re-bake it until it’s warmed through — probably about 20-30 minutes. You can always check it with an instant read thermometer. You could also assemble the whole dish a day or two ahead of time, cover it and keep it in the fridge uncooked until the day you’re ready to serve it, then just bake it according to the directions.
Hello, Question please. I’ve made this recipe dozens of times – all over the world! And it always has been well received! I’ve arrived at a friend’s home who’s oven is kaput. Could I get away with preparing this stove-top, or might it dry out? I’m thinking brown the thighs first them add the mustard mixture to the fat in the pan – replace the chicken to cook a bit longer? Does that sound about right?
Thanks – Heidi
That sounds like it would work just fine, Heidi! Let us know how it goes!
Hi, Heidi! That’s what I would do. Good luck!
Making this for supper tonight w/seasoned cubed potatoes…. The aroma is making my stomach growl, LOL I have made this before. It is a BIG Hit for my lil family.
Have made this twice now – fantastic! For a slightly healthier version I used skinless boneless thighs. I did not have any rosemary and so I sprinkled with Italian seasoning. Turned out fantastic both times. So easy – 45 min cooking time is spot on. Thanks for this gem!!
Love it! So easy, Thank you
Didn’t taste it yet but it looks amazing!
If I use boneless skinless chicken thighs, how long will it take to cook?
Hi Carol! It will depend on the size of the thighs, but as a rule, boneless cuts (thighs and breasts) will cook more quickly than their bone-in counterparts. I would check the chicken’s temperature after 25-30 minutes or so. Thanks for your question.
This is a fantastic recipe. Super easy, super delicious. I’ve made it so many times, I’ve lost track! Thank you for sharing it.
I love this recipe! I made extra pieces for the next day but they didn’t last! Am making it again! Thanks for sharing. We are on the low carb diet and this is a great dish! Kitty
Absolutely delicious!! Thank you for sharing!
Easy and delicious!!!
This has become one of our favorite “go to” chicken recipes! The flavor that develops from such few ingredients is amazing! I’ve made with chicken breasts too, both are fantastic!
Can you make this in a crockpot?
Hi, Tammy! Emma here, managing editor. We haven’t tested it in a crockpot, but I think it’s doable! I’d suggest 2 to 4 hours on the high setting. Let us know how it goes!
This is one of the best and easiest chicken recipes I’ve ever come across. It’s so easy and so good. I always add a little bit of thyme and some chicken broth when I want more sauce. Great recipe.
I have made this a lot in the last few years and it is by far my favorite way to make it. Make it all the time, I just love this recipe.
This may seem like a stupid question, but I’d be making this dish for a group of senior citizens…all of whom wear dentures. Is this chicken eaten with a fork and knife, or is it designed for really messy fingers and a bibb?
Hi, Mae! Emma here, managing editor. This recipe is intended to be eaten with a knife and fork, though you could certainly eat with your hands if you like!
Trying it with boneless skinless breasts. Will update with how it goes.
I love, love, love this recipe and can’t remember how many times I served it. Great with rice and green beans!
I’ve made these thighs at least a dozen times and they are to die for!! I’ve made them either with rosemary or thyme and they melt in your mouth. Great warmed up the next day. A must side is mashed potatoes and your favorite veggie for that great comfort food experience!!
My family loves this recipe! We have also had good luck with basil and paprika in the sauce, or a mustard/maple/sage combo. Thanks so much – I am a repeat visitor to your blog. :)
I’m so glad you like it Liz! and I love the ideas of adding basil and paprika.