Stay Off the Internet {Recipe: Zesty Mustard Baked Chicken Thighs}

Zesty Mustard Chicken Thighs Recipe from dineanddish.netI had outpatient surgery yesterday… nothing too serious but I’m hoping will change the quality of my life quite a bit. (TMI for my men readers…but ladies, I had a D&C and ablation. Hopeful it helps!)

Anyway, I had the sweetest nurse before my procedure who warned me to stay off the internets while I’m on my pain medication. “It loosens inhibitions and can make you say things you might not mean to.” Apparently, she is right as I am getting a little incensed at the moment about this article telling people to stop using the word veggies. Which also makes me think of those blog posts that tell photographers to stop using stripey straws, distressed boards, twine and the like. 

Do we really not have more important things in the world to care about than what people call their vegetables or what photographers use in their food photos? My goodness… first world problems, people. First world problems. You don’t have to like that I use the word veggies. You don’t have to like that people use props in their photos that annoy you. You simply click away and move on and get over yourself.

Let’s worry and put our energy into good things… like this wonderful thing Amy, at Mom Advice, is doing for her 10 year blogging anniversary. That’s something to focus on and get passionate about. Not what I call my vegetables.

Zesty Mustard Chicken Recipe dineanddish.netSo, this has nothing to do with my wonderful recipe I’m sharing with you, but was something I had to get off my chest while I had my “pain meds” face on.

Chicken Thighs (or should I say “Chickie Thighs” 😉 )… what I like to call in our family “fast food”. This recipe is one of the best I’ve made. It’s inspired by this “Man Pleasing Chicken” recipe over on Witty in the City and is so worth adding to your recipe rotation ASAP! Enjoy!

Recipe: Zesty Mustard Baked Chicken Thighs
Prep time
Cook time
Total time
A wonderful, zesty baked chicken thigh recipe. A perfect weeknight meal option!
  • 1.5 pound Boneless Skinless Chicken thighs (4-6)
  • ½ cup Zatarain's Creole Mustard (or any other spicy mustard)
  • ¼ cup Maple Syrup
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon Oregano (I use Gourmet Garden)
  1. Preheat oven to 450°F
  2. Line a 9x9 baking dish with foil.
  3. Place chicken thighs in the baking dish.
  4. In a separate bowl, stir together mustard, syrup, worcestershire sauce and oregano. Pour over chicken thighs, making sure they are entirely covered.
  5. Bake, uncovered, for 40 minutes.
  6. Remove from oven, serve and enjoy!



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  1. says

    I hope that you recovery quickly and that you are more comfortable as a result. Too funny that people want to pick on the words people use when describing food… whatever works for you on your personal site is what you should use. That’s the beauty of writing for your own purposes!

    This chicken recipe looks delicious! I have to give this flavor combo a try to see how my family would go for it… I know I’d love it!

  2. says

    Hope you’re feeling better and finally able to get some rest! I call my vegetables veggies all the time- I had no idea it was a no-no! This chicken looks so delicious- I’m picturing it with a bowl of rice and side of roasted broccoli for dinner this week! Big hugs and get well soon! xo

  3. Natalie says

    Hope you feel better. I have been through D&Cs and an ablation and it was the best thing I ever did!! I think you will feel so much better!
    This recipe looks awesome. I am going to try it tonight.

  4. Tara says

    Thank you for this recipe, which I tried tonight and will use again. Usually when a recipe lists the hands-on time it takes me much longer and I wonder if I am especially slow in the kitchen. But this recipe was accurate – it was truly quick and easy to prep. And tasty! As a minor tweak, I might decrease the syrup next time for a touch less sweetness. As for Deborah Madison, it’s her right to hate the word “veggies” but her argument is flawed. I think we use the word because it’s faster and easier to say (i.e., one fewer syllable) and write (i.e., three fewer letters). That’s efficiency not disrespect. As she points out, we don’t add “ies” to the words meat, wheat, eggs, birds – but I would argue that’s because it actually makes those words longer.


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