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From the recipe archive, first posted 2012

Honey Mustard Chicken Recipe

Prep time: 10 minutes Cook time: 45 minutes Yield: Serves 4-6.

If you don’t want to eat skin-on chicken, still cook the dish with the skin-on, even if you don’t eat it. The skin will protect the meat from drying out.

Ingredients 1/4 to 1/3 cup smooth Dijon mustard 1/4 to 1/3 cup honey 1 Tbsp olive oil 2-3 pounds chicken thighs (or legs) Salt 2 sprigs rosemary (or a generous sprinkling of dried rosemary) Freshly ground black pepper

Method

1 Preheat the oven to 350°. 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.

2 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.

3 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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Links:

Chicken with Mustard Cream Sauce- from The Pioneer Woman

Sesame Shrimp with Honey Mustard- from Steamy Kitchen

Grilled Honey Mustard Chicken Kebabs- from A Farmgirl’s Dabbles

Honey Mustard Chicken Salad with Mango- from Whipped