The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Honey Mustard Roasted Chicken Thighs

Tender, moist and flavorful thighs with a honey mustard glaze.


1/2 cup Olive Oil
1 whole Lemon, juiced, or lime or combination
1 tsp. Coarse Salt
1/2 tsp. Black Pepper, coarsely ground
6 Chicken Thighs, bone-in, skin-on
1 Tbsp. Mustard
2 Tbsps. Honey
  Salt and Pepper, to taste


Combine the Olive Oil, Lemon juice, Coarse Salt and Black Pepper in a one gallon Zip-Loc® bag.  Add the Chicken Thighs and seal with as little air left inside as possible.  Marinate a minimum of 1 hour to a maximum of one day, turning and massaging the bag a few times.

Remove the thighs from the refrigerator and let rest in the bag with the marinade for about an hour before roasting to come to room temperature.

Arrange an oven rack in the middle and preheat the oven to 375°F.

Transfer about one tablespoon of the marinade from the bag of marinating chicken to a 9x13" baking pan or roasting pan without any rack.  A flat bottom glass, ceramic or metal without a non-stick finish preferred.  Coat the inside of the pan with the marinade.

Lift each thigh from the marinade and let drain back into the bag, then lay skin side down in the prepared pan.  Roast for 20 to 25 minutes.  Turn the thighs skin side up and roast 10 to 15 more minutes or to an internal temperature of 170°F.

Make a glaze by stirring together the Mustard and Honey and season it with a little salt and pepper to taste.  Remove the pan from the oven and brush the glaze on the skin side of the thighs to coat them.  Return the pan to the same rack in the oven and broil 1-3 minutes, but watch carefully, do not let the glaze burn.


I've tried lemon only, lime only and a combination of both and I like the combination the best.  Use your favorite mustard and even just plain prepared mustard was good.

The chicken is more tender, moist and flavorful than the Lemon Butter Chicken so one of these times I am going to make it but substitute the Lemon Butter Sauce for the Honey Mustard, then finish according to the Lemon Butter Chicken recipe.


Other Information:


Preparation: 0:20
Roast: 0:40
Total: 13:30

Yield: 6 thighs
Servings: 3

Nutrition Facts per Serving:
766 Calories
65g Fat (75.6% calories from fat)
33g Protein
14g Carbohydrate
trace Dietary Fiber
158mg Cholesterol
833mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
4 1/2 Lean Meat
0 Fruit
10 Fat
1 Other Carbohydrates.

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