This morning was slightly cooler so Rory got dressed up in one of his new Autumn tops from favourite Tootsa MacGinty. He was very excited to have Baby Bear in his pocket. We headed out to meet up with Marji, Gray and Luke where we strolled along the river and the boys stopped to do some digging. After lunch and a rest we headed out to the park where we bumped into Katie and Ruby and Eli and Wynona. We came home early to prepare a family supper where I cooked an Egan family favourite – one pan farro, with this recipe for chicken thighs which the boys loved and devoured. Snuggling in tonight to watch The Fall with a Jacques Torres hot chocolate and chocolate chip cookie.
Roasted Chicken Thighs
- 8 bone-in, skin-on chicken thighs
- 1/2 cup olive oil
- 1 lemon, juiced
- Coarse salt and ground pepper
- 1 tablespoon grainy mustard
- 1 to 2 tablespoons honey
In a bowl, toss chicken thighs with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
Preheat oven to 375 degrees. Roast chicken, skin side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.