Mustard-Chutney Roasted Chicken Thighs
From Sara's Secrets for Weeknight Meals by Sara Moulton. Used by permission of Broadway Books, a division of Random House, Inc. © 2005 by Sara Moulton. All Rights Reserved
Makes 4 servings
1/3 cup mango chutney (preferably Major Grey's), finely chopped
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons finely chopped pickled jalapeños
2 tablespoons fresh lime juice
4 large bone-in chicken thighs, with skin (about 1 1/2 pounds)
1 1/2 cups fresh bread crumbs
1 tablespoon extra-virgin olive oil
Preheat the oven to 375°F. Lightly oil a rimmed baking sheet. Combine the chutney, mustard, mayonnaise, jalapeños, and lime juice in a large bowl; add the thighs and toss until completely coated.
Combine the crumbs and oil on a plate; add the thighs, one at a time, and coat with crumbs. Arrange on the baking sheet. Bake 35 to 40 minutes, until cooked through and the crumbs are golden brown. Transfer the thighs to a platter and serve.