Ingredients

The following ingredients have 4 Servings
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (6 to 8)

Instruction

  • Arrange a rack in the middle of the oven and heat to 425°F.
  • Place the olive oil, vinegar, garlic, mustard, salt, and pepper in a mini chopper or food processor. Process continuously until thick and creamy, about 30 seconds. Transfer to a large bowl. Add the chicken thighs and mix well to coat.
  • Transfer the chicken to a rimmed baking sheet and arrange in a single layer. Roast until the chicken is lightly browned and registers an internal temperature of 165°F, 20 to 25 minutes.