Honey mustard chicken


Dinner tonight, October 24, 2016
This week we are exploring a lot of chicken dishes, this one is so delicious and sweet tangy, serve with fresh green salad and quinoa
4 servings

  • ¼ to 1/3 cup smooth Dijon mustard
  • ¼ to 1/3 cup honey
  • 1 tablespoon olive oil
  • 2-3 lbs. chicken thighs (or legs)
  • Salt
  • 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
  • Freshly ground black pepper

1) Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Sprinkle some freshly ground black pepper over the chicken before you serve.

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