This is a chicken dish I make very regularly, & it’s easy, delicious, & reheats beautifully in the toaster oven for leftovers! The combination of coconut oil & mustard creates a natural honey-mustard like flavor, with the benefits of using a healthy fat, & without the added sweeteners found in store bought mustards. I prefer to use bone-in & skin-on chicken for a nice, golden crispy finish on the skin. Thighs & drumsticks are recommended but breasts will work too.
1/4 cup melted coconut oil, or grass-fed butter or ghee
2 tablespoons good quality yellow mustard
8-12 bone-in, skin-on organic chicken thighs
1/2-1 teaspoon dried sage
salt & pepper to taste
Preheat the oven to 425 degrees. In a small bowl, combine the melted oil, mustard, salt, pepper, & sage. Place the chicken on a baking sheet or oven-safe dish, & brush the mustard glaze over each piece. Bake for about 45 minutes until cooked through with a crispy, golden finish.