Rosemary Lime Roasted Chicken Thighs


  • 8 chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil
  • 2 tablespoons stone ground mustard
  • 3 garlic cloves, finely minced
  • 4 tablespoons fresh lime juice, from about 2 limes
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 green onion, sliced, for garnish (optional)
  • In a bowl whisk together olive oil, mustard, garlic, lime juice, rosemary, salt and pepper until well combined. Transfer marinade to a large sealable freezer bag. Add chicken thighs to the bag, seal and shake to coat. Place freezer bag in the refrigerator for 30 minutes to 2 hours.
  • Preheat the broiler. Take out the chicken and lay them on broiler pan, skin side up. Insert a thermometer into the thickest part of the chicken, then broil the chicken until the skin turns golden brown, about 5-10 minutes. 
  • Reduce the oven temperature to 375 F. Continue roasting until the thermometer temperature reaches 165 F. Transfer chicken to a serving platter, garnish with sliced green onion.