I’ve made these thighs at least a dozen times and they are to die for!! I’ve made them either with rosemary or thyme and they melt in your mouth. Great warmed up the next day. A must side is mashed potatoes and your favorite veggie for that great comfort food experience!!
My family loves this recipe! We have also had good luck with basil and paprika in the sauce, or a mustard/maple/sage combo. Thanks so much – I am a repeat visitor to your blog. :)
I’m so glad you like it Liz! and I love the ideas of adding basil and paprika.
There are only skinless chicken thighs at my grocery store. Is there any way to not have them dry out?
Hi Chelsea, I would make sure they are completely covered by the honey mustard mixture, and you may want to bake them covered with foil for the first half of the baking.
Hello there I am so excited I found this recipe x I need to make it for 10 people but would like to more than double up. Can you tell me approximately how many thighs there are in 3lbs, as per your recipe. I would really like to make say 3 pieces per person (hungry bunch). I suppose I will need to make two separate dishes but since this is the first time I am making it I do not want to mess it up. thank you so much for sharing all the best Viki
Hello Viki, the weight of the thighs all depends on the package of chicken thighs. Some chicken thighs are huge, some are on the small side. So I recommend just going by weight.
I usually make this recipe with a package of 4 thighs from the grocery store. Hope that helps!
Made this last night and even my very picky husband loved it. It was beautiful with mashed potatoes and roasted asparagus. The sauce drizzled over the asparagus was heavenly. I’ve made several of your recipes and they are always winners, thank you!!!
Thanks Chrissy, I’m so glad you and your husband liked it! (Especially the picky one, that’s always a good sign.)
I’ve made this dish dozens of times with drumsticks and thighs; it’s my 5yo’s favorite!
Would it work to make this dish with a whole chicken (increasing the time)? Thanks!
Hi -M, I haven’t tried doing this with a whole chicken. I think it would work with a longer cooking time, though there is risk of the honey in the sauce burning. If you try it, please let us know how it turns out for you.
Your site is wonderful. I make at least 2-3 recipes a month from it and have been following you for 3 years! Love it. You are to the point and don’t blab on like others. I have never made a recipe from your site that hasn’t been delicious!
Love this recipe, we make it at least once a month. Perfect with a rice side or a veggie side.
I have made this 2x now using bone in chicken breasts. Family loves it and I love that it takes like 10 min to throw together (including taking everything out and rinsing the measuring cups!). Thank you for this easy recipe– it helps a busy mom of a toddler and preschooler get a tasty and healthy meal on the table without putting the kids in front of the TV.
Made this tonight for me and my mom… while I think that she just liked not cooking dinner, I loved how it turned out. One for the recipe book.
Hi Elise, my good friend turned me onto your site and it’s been a lifesaver – I’ve made so many recipes from here that have turned out brilliant!
I was wondering if I could grill the chicken on a rack instead after marinating it in the sauce? My husband isn’t the biggest fan of gravy! Thank you!
Hi Lulu, Great question! I haven’t tried grilling chicken that has marinated in this honey mustard sauce. One problem I foresee is that honey easily burns. So with the high heat of the grill, it might be too much. You could try basting on some of the sauce in the last 5 minutes of grilling or so if you want the same flavor.
The type of mustard makes a difference- I used a wholegrain mustard and it would be better with a stone ground mustard. The rosemary is also essential to make the taste complete.
I’m preparing this as we speak for the second time. Very simple, very easy, and oh so delicious.
Could I cook this dish in the crock pot?
Can I add-in vegetables (such as carrots & celery) to the pan with the chicken?
Hi Denyse, I haven’t tried adding vegetables to this dish, but if you do, please let us know how it turns out for you!
This was a really good recipe and it will be added to the rotation. The only small adjustment that I will make is to add a bit of heat to it.
I made mine with whole grain mustard wild flower honey and chipotle powder. I pureed this mixture, then made the recipe . very tasty! The smoky chipotle really set it off
Hi Alex I only bought some chipotle spice recently. How much did you add though?
thank you very much
Hi Viki, I just dusted the chicken skin with a light coating of the chipotle powder. It really adds a smoky spicy kick! Thanks
Any idea if this can be thrown together in a freezer bag and then thawed when ready to cook? I’m a fan of meal prepping.
I haven’t tried doing that but perhaps someone else has who can weigh in?
Yes, I received a frozen casserole of these cooked chicken thighs from a coworker who prepared these for me to have after my cancer surgery. I thawed them and heated them for 30 minutes at 350. Delicious and so thoughtful of her.
I absolutely LOVED this dish! The sauce is so delicious. I served it over rice accompanied with French green beans. I plan to make it as my main entree for an upcoming dinner party. Thanks for sharing the recipe.
I was wondering if you cover the dish with tin foil or not?
No, you don’t cover the dish.
I lost count how many times i made this recipe. It is delicious and easy to make. I also added to my repertoire the Super Easy, Super Moist Chocolate Cupcakes. Thank you for sharing your recipes.
Could you use skin on, bone in chicken breasts? Wife doesn’t like thighs or drumsticks.
Hi David, I haven’t made it with chicken breasts, but if you do, you will not need to cook them as long. The chicken may be done before the skin gets browned, so you may want to brown the breasts first on the stovetop and then put them in a baking dish with the honey mustard sauce to finish cooking in the oven.
This is a family favorite and just so easy. Thank you!
Yum..I used drumsticks. My mixture looked small when I poured it over the chicken so I was worried about the chicken being too dry, but it turned out nice and juicy! Very simple little mixture and a quick preparation. I made some potatoes and peas on the side as well. I think this would be great over rice too :)
I’ve made this recipe about four times now. The hub loves it! I love it too. I’ve eaten so many chicken breasts, that I have expired that from my grocery list. So, I give the skin to the hub. I can now justify eating the thigh!! Great recipe and love your website!!
I’m so glad you like it Amber! Thanks for the kudos.
I made this chicken for a dinner party, and i ended up making it again just for myself! It is very good, especially for how easy it is to put together. The one change i made was to use boneless/skinless chicken thighs, because i’ve found those easier to find. To keep from drying out the meat, i made sure to spoon some of the sauce over the chicken. It was great, and still juicy even after the full 45 minutes in the oven. Thanks so much for your great cooking inspiration!
Hi Renee I can get boneless skinless thighs quite easily as well. Can you tell me when you say you spooned sauce over the chicken pieces do you mean you basted them every now and again? by the way did the chicken brown though? thanks so much for sharing Viki
This is the yummiest most simple recipe! We serve it with mashed potatoes and broccoli or roasted Brussels sprouts. A few of my friends have added it to their regular dinner list too and I’m making it for a pre-Christmas dinner this year! Thank you for the recipe!:)
My lazy day chicken is: slice onions 1/2+ inch thick and cover the bottom of a roasting pan. Wash and dry chicken thighs and rub with a mixture of salt, pepper, and fresh chopped rosemary (and thyme if you have it). Put skin side down on the onions. Roast 25 minutes at 425 or so, then flip over so skin side is up. Roast another 20 minutes. Check for done-ness. The roasted onions and juices are terrific on rice! Skin is crispy. Makes great left-overs.
Great idea Ellen, thanks for sharing!
What would u serve with the chicken veg and potatoes or rice
I used coarse ground mustard since I had lost my dijon somewhere during the remodel and it was just as good and I feel like it stuck to the chicken better so the flavor wasn’t lost entirely to the juices! So if anybody doesn’t have that mustard on hand, that will work as well.
Thanks! I don’t have any Dijon!
I made this recipe, and it came out great. It a pleasant meal for the family, which means it will be repeated again soon. Thanx
My sister recommended this recipe to me a few weeks ago. I’ve made it twice since then because it’s so wonderful! I did add a lot of garlic to it because we love garlic. It made it even better. Thank you for such an easy and tasty recipe. I’ll be making it regularly. I’ll also share it with my granddaughter who loves honey mustard chicken. Wonderful recipe. Thanks so much.
Hi Carol, I’m so glad you like it!
Just found your website a few weeks ago! Have tried several recipes already and have loved them! I am by no means a “good cook” and really appreciate your step by step photos! I made this chicken the other night with dried rosemary and it was delicious! Thanks for putting together such a great website and for helping me to improve my cooking skills as well!!!
You are very welcome Rose!
I came up with this recipe back in the 80’s. I use chicken breasts, 2 cans of spaghetti sauce (does not have to be expensive sauce), container of fresh whole mushrooms, several small red potatoes (as many as you want) (1) large zucchini, (1) yellow squash (both cut in large 1 1/2″ cubes), sprinkle some italian seasoning. Add chicken and sauce in large pot, cover for about 30 mins on medium to low medium heat, add pototaes and vegetables and continue cooking until done. Service with rice or egg noodles, cesasar salad and toasted garlic bread.
Are the chicken thighs bone in?
Yes, the thighs are bone-in, though you could easily make this dish with boneless thighs. Just keep the skin-on while cooking.
Your recipe is so delicious just as you posted it. Using bone-in thighs is the key for me. The flavor is heartier, and with the skin on, the thighs always turn out browned and beautiful.
After using your recipe quite a few times, the next time I added lemon juice, and used fresh thyme. Also wonderful. This recipe is not only easy but could be company worthy in a pretty baking dish such as yours.
Oh my, this was simply delicious. I picked up chicken thighs on sale at a local grocery store and I had just intended to bake them, when I happened upon this recipe. I had everything on hand including aromatic rosemary from our garden…the result was a quick and easy yet sophisticated dish. Thank you!
I’m so glad you liked it Teri!
350 degrees won’t cook the dish in 45 minutes. After about 30 minutes it was obvious that another 15 minutes wouldn’t even be close. I raised the temp to 375, but still had to cook it another 30 minutes.
Hi Ben, sounds like your oven set up is different than mine, or you are using either larger chicken pieces or pieces that are more chilled to begin with. The timing has many variables that could affect it.
Was totally delicious. Had to reheat on the stove after baking and it was super tender and flavorful.
Made for dinner this evening using a whole cut up chicken, didn’t have rosemary on hand through in some dry basil, came out great! Wish I had made some rice as the gravy it made was delicious, next time. Love your site, next is your tuna macaroni salad !
I’m not sure what happened, but I baked the thighs with skin on according to the recipe for 45 minutes, and the skin looks uncooked.
Hi Kristen, could be something with how air circulates in your oven. Or if you made this on a particularly humid day. You might try finishing off for a few minutes under the broiler to get the skin to brown.
I tried this today and it was pretty terrible. Would not recommend.
Dumb question…do I bake in a covered or uncovered Dutch oven?
Bake in an uncovered casserole dish.
This was so delicious! I made it with boneless, skinless chicken thighs and added a little yellow mustard since it was a bit too sweet. I also seasoned the meat as well as the sauce so it would be extra flavorful. Thanks for this easy to follow recipe!
Made this for dinner last night, and it was very good! My husband really liked it, too. I had it with steamed rice and steamed broccoli. Looking forward to leftovers. :)
I must admit this is a delishous, tender easy chicken recipe; however I found it too greasy… A good look at the pic should have told me therefore I would want to cook out some of the fat first, even remove the skin, much as I like it it adds to the greasiness.
Here’s what I did, Veronica. I used boneless, skinless chicken thighs-since I couldn’t find chicken thighs with the skin on. Also, I seared the chicken thighs with some butter and olive oil to create the crust. Although it didn’t come out greasy, it was delicious. :-)
I made this with drumsticks, french mustard, yellowbox honey and lots of tarragon. Served with wild rice and roast vegetables. It was really lovely and easy, thanks for the recipe.
My lazy chicken dish is to coat a couple of drumsticks with a particular crumbing mix you can buy in Australia–crumb-in-one, sort of like a southern fried chicken coating–mixed with whatever I fancy: mixed herbs, cajun spice, paprika, cumin, whatever. It doesn’t need flour and eggwash, it just sticks straight to the chicken. Then baked for ~40 mins at 180C. It comes out crispy and juicy. No extra oil necessary, so it’s relatively healthy. It requires a cut with skin on though, like drumsticks or marylands. Not breast or thigh fillets.
The Honey Mustard Chicken Thighs are absolutely DELICIOUS!!! Unfortunately, I didn’t have chicken thighs with the skin on, and were boneless, so I had to work with what was on hand. Again, since the chicken didn’t have any skin, I seared them on the stove top using olive oil and butter to create the crust. Then, I baked the chicken in the oven for thirty minutes.
I LOVE honey mustard, and honestly, this recipe is good with pork chops and chicken breasts. I did serve the chicken thighs with rice, fresh green beans, and corn bread muffins.
I will definitely make this recipe again.
I made this last night and it was great! Did not have any dijon mustard so used whole grain instead. I think this would be great on the right pork chops too. I made your roasted cauliflower to go with it. My first attempt at roasted cauliflower and it came out perfectly. I cooked it with the chicken, so at a slightly lower temperature than recipe called but for a longer time. Thank you Elise for sharing such great recipes.
You’re welcome Jimmy, I’m so glad the recipes worked out well for you!
This recipe is a keeper. So easy to make with ingredients that are readily available if not already in your pantry – I only had to pick up some fresh rosemary. I made it for five guests and everyone liked it. A lot.
I’ve made this several times! It’s a favorite in our house. I add a scant teaspoon of Herbs de Provence to the mixture.
Is that 350° temperature in Celsius or Fahrenheit?
I made this last night for dinner. Super fast and easy and delicious. My husband said, “this is tasty!” This will be a redo!
Would maple syrup be just as yummy in place of the honey? Thanks in advance!
Hi Jodi, I haven’t tried subbing the honey with maple syrup, but if you do, please let us know how it turns out for you!
I always save the sauce for last… but the chicken dries. Since honey should not be heated, it then becomes toxic… what do you recommend so the chicken does not dry out when cooking this way? More olive oil?
Hi Angela, as long as you are using skin-on chicken thighs, the chicken should not dry out. Also heating honey does not make it toxic. It may make it inappropriate for an Ayurvedic diet, but it certainly won’t hurt you.
I made this for the first time this week for out of town company. We all loved it. They took home the recipe with them. I also sent this recipe to my two sisters. One sister made it today. Her and her husband loved it. My other sister will be making it as well. Loved using the fresh Rosemary sprigs. When I put the chicken in the preheated oven my first floor started to smell to fresh. I thought I had lit a candle then relaized it was the fresh Rosemary. This is the best chicken recipe.
I’m so glad you like it Patricia!
Delicious! I just cooked this chicken and I will keep the recipe. Thanks for such an easy recipe.
I didn’t have any rosemary, neither fresh nor dried, so I added some chopped orange peel and a little bit of dried cilantro. The orange flavor was dynamite!!!!!!!!!!!!
Sounds like a great combination Elizabeth!
This was super delish! I served with some steak fries and steamed broccoli with parmesan cheese sprinkled on. We ate the fries with a fry sauce made up of some mayo, ketchup and mustard. Such a great dinner! Thank you :)
I needed something different for boneless, skinless chicken breasts and came here for inspiration, as usual. This one sounded great, so I adapted: cut the large breasts into smaller cutlets, browned them in a Dutch oven, then poured the sauce over them, subbed thyme for rosemary (like your Dad, I’m not a fan), covered and cooked on low. Fandarntastic. Everyone loved the wonderful flavor and the meat melted in our mouths. Your recipes never fail. Thanks
I made this according to the recipe. The chicken was rubbery. The next time I baked it twice as long. The skin was caramelized, the chicken juicy and tender, and the sauce had much more flavor.
can i use chicken breasts??????????
If you leave the skin on, then yes with this recipe, though you may not need to cook them as long since chicken breasts cook faster than thighs.
Excellent! I made this tonight, my husband said, “it was outstanding, and the best chicken he had ever had”. I added a little dry sherry wine to the sauce. I also pan seared the chicken thighs, the skin side down, to remove some of the fat. I used fresh thyme (that’s what I had on hand) which I placed a sprig on each thigh between the meat and the skin. Your recipes are always so delicious. Thank you for sharing with us!
Wow, I will be making this tomorrow (dinner is already done this evening. My favorite lazy meal is Melinda Lee’s blasted chicken (http://www.melindalee.com/recipes/blasted-chicken/) and a salad.
Thanks for reposting. I made this several months ago and it was terrific! I look forward to your recipes so much and have made many of them. Always delicious, dependable, and easy to follow. Got to make it again soon!
Yes, very good, made it last night. It was nice to have something taste so good, yet, easy to make.
I’ve made this several times, only instead of rosemary (which I don’t like) I cut 4 fresh jalapenos and placed them around and on top of chicken thighs. So yummy. Favorite of mine.
My husband made this last night for dinner using boneless skinless chicken thighs (since that’s what we had on hand and thawed). It was delicious – maybe a little more done than if it had had skin on it, and the honey mustard sauce had reduced considerably, but the chicken itself was not dried out. If using boneless skinless thighs, I bet it’d be good to check if it’s done a good ten minutes earlier. Either way, I’ve requested that he make this again when he gets home from work before I do! Super recipe.
I make this all the time now! One of my new favourites and so easy and quick to put together!
Thought the recipe was very good, but the leftovers tasted better the next day. Would definitely recommend cooking longer and turning on the broiler ther last few minutes to darken the skin. It firmed up the chicken more.
I tried this a week ago and used boneless/skinless thighs. They were so tender. This recipe is one of my new favorites. Thank you so much. I am having them again tonight and cannot wait!
Can I use a chicken thigh/leg that are still connected?
I don’t see why not! :-)
Absolutely LOVED this. Kids did too!
Quick and so delicious! I Thanks for sharing!
Would it be possible to use purchased honey mustard dressing instead of making your own?
Sure! You could easily do that.
Can I use honey dijon mustard instead of regular dijon and honey mixed together or does that mess it up?
Hi Susan, you could try that. I’m sure it would work fine.
Oh, yes, yes, yes. I made this tonight for a French woman and a Russian man, and when the chicken was all gone, they started drinking up the last of the sauce by the spoonful. I made a couple of slight adjustments to the sauce – I added both dried rosemary and (when I found some later) two sprigs of fresh rosemary, and I stirred in a good glug of apple cider vinegar and some pepper. The sauce was basically the same, but the vinegar cut the sweetness of the honey a little bit. This was a fantastic recipe, and so easy to make that it’s going into the regular rotation – thanks!
can i add mushrooms also while baking ??
I don’t see why not!
Although you don’t make the claim here in your blog, the Rich Pin description that appears on Pinterest says that this recipe is gluten-free. It is NOT gluten-free, because Dijon mustard is not gluten-free. You may want to check the content of your rich pins.
Hello Angelique, thanks for your comment! Here’s an interesting article on gluten-free mustard. Apparently the problem is that the vinegar used to make several popular brands of mustard is sometimes distilled from wheat. If you need to cook gluten-free, make sure you use a gluten-free mustard! I use Maille Mustard which is gluten-free. http://maille.us/products/maille-dijon-originale-mustard/
Interesting! This is the first gluten-free dijon mustard I’ve seen. I wonder why they add sulphur dioxide? I guess they want to prevent it from turning darker. At any rate, it’s good to know this, because I used to love mixing dijon mustard with eggs. No other mustard is the same for many recipes.
Bake uncovered or covered?
I just finished eating this chicken…. Oh Boy it came out sooo delicious… I will make it again next week
Would it be ok to lightly brown the chicken before baking?
You mean on the stove-top? If you want. Let us know how that works out for you if you do!
My favorite lazy day chicken recipe is one I stole from my father, Apricot Chicken. I used boneless chicken breasts. Spread both sides of the breasts with thousand island dressing, dijon mustard, and apricot jelly. Sprinkle with onion soup mix. Chop up some green onion and sprinkle all over. Add a touch of salt and pepper to taste. Bake in the oven till done.
This goes great with wild rice and a simple veggie on the side :)
Any recommendations on this for a slow cooker, timings etc.
The chicken looks wonderful but, I must ask, where did you get the pretty green casserole dish?
Hi Meg, oh my if I could get another one I would! I bought it on One Kings Lane, it was a closeout sale from a pottery shop that is no longer in business. Rowe Pottery Works in Cambridge, Wisconsin. The shop was acquired by another shop, but they aren’t making this piece anymore, or at least I haven’t found it for sale.
Just be careful – it’s a very pretty dish for serving but as you’re no doubt aware not all glazes are food-safe. If memory serves me green may be questionable so if you don’t know for sure, err on the side of caution (he says 3 years after the recipe was published online!)
How do i make this using a microwave oven
No idea. You wouldn’t get any browning in a microwave, so if you attempt it, I would remove the skins.
Loved the taste, but the skin on my chicken thighs didn’t brown much at all. I did cook it in a dutch oven (without the lid) but perhaps the deeper pot kept the chicken from browning well. I’ll try again because the sauce was great and it was a very quick recipe.
Elise, Is there any reason this would not work well with chicken breasts? My wife really doesn’t like legs or thighs so we never cook them. Is the honey/mustard a bad pairing with breast meat?
It should work fine. Just use skin on or it will get dried out. Also, you don’t need to cook breasts as long as thighs, so I would scale back the timing.
I made this for supper tonight using pork tenderloin instead of chicken and my home made whole grain mustard instead of dijon. Because I used a brined pork tenderloin I cooked it in a covered dutch oven with a probe thermometer to tell me when the piggy was 140F. I let it sit for a good 30 minutes and because I left the probe in I know the final temp got up to 160F. Good and safe. OMG it was wonderful! I served it with meatless collards and a farro pilaf. I made your baked apples (substituting dried cherries for raisins because that’s what I had) for dessert but I’m too full of everything else to dig in to that just yet. I don’t eat much meat these days but I’m very happy to have given this idea a try.
Made this last night for a pre-wedding party that I hosted. Amazingly simple, yet amazingly good. So much positive feedback at the wedding today. This is a keeper.
We tried this last night and will definitely do it again! Next time I’ll crisp the skin under the broiler. Oddly, the sauce didn’t taste of mustard at all, but of orange! I wonder if the honey was made from orange blossoms? I made one very minor change by scraping the sauce into the same measuring cup I’d mixed it in and using a bulb baster to remove the sauce from under the risen fat.
I have a favourite chicken recipe very similar to yours…I use a rounded tsp of curry powder instead of rosemary. Yours looks wonderful too. Easy, lazy, delicious.
Google around for Fiipino-style chicken called “Adobo chicken.”
Basically, you marinate chicken (legs and thighs, of course) in a mixture of vinegar and soy sauce with a variety of spices (garlic, bay leaves, etc). Cook the chicken in the liquid, then run it under the broiler for a minute.
It’s a bit more work than the honey mustard recipe, but it also happens to be addicting.
Try this recipe as a starting point. http://www.panningtheglobe.com/2014/03/14/chicken-adobo-philippines/
Make the marinade in the morning in a zip lock bag and let the chicken soak in the fridge for a few hours. From there, it’s pretty easy.
Today in the NY Times is a big article in the dining section on chicken wings http://www.nytimes.com/2014/10/15/dining/the-chicken-wing-boom.html and with a link to a recipe for Adobo chicken. http://tinyurl.com/q59ywgy
That one is definitely on the ‘to-do’ list.
Favourite lazy day chicken recipe? This one is ours: Only four ingredients and you don’t even have to be exact with them, it always turns out delicious. Originally plagiarised from a jar of mango chutney but modified since.
Two chicken breasts, diced and fried until just starting to brown. Add one red bell pepper, cut into little bits and fry that until it too is just starting to brown. Add one tub of crème fraiche (200g-ish, more if you want plenty of sauce) and two or three tablespoons of mango chutney. As soon as it’s warmed through it’s done. Makes enough for two hungry people.
I like it with wild rice; my good lady prefers tagliatelle. Needless to say it gets served most often with pasta!
i have skinless chicken thighs in the freezer and want to try this! i’m guessing to reduce cooking time since there is no skin? any guidance would be lovely please and thank you. overcooked meat is the WORST…
This is one of the first recipes I found on your site, and probably The One that made you one of my go-to favorites. I’d forgotten it though. Time to put it back on the menu!
My grandmother used to make this, only she’d also mix in a fair bit of curry powder. And used melted butter instead of olive oil. For those asking about chicken breast/tenders, they work just fine but have a much shorter cooking time.
It’s one of my absolute favorite dishes.
I know what I’m making tonight…
My lazy day chicken recipe consists of chicken thighs and/or drumsticks, sweet soy sauce (or soy sauce and brown sugar), sliced onion, crushed garlic, lime juice, and pats of butter baked together. It’s a lazy version of Indonesian ayam kecap. I might try the honey mustard version some time! It looks so good!
I tried this recipe last night, eyeballing the ingredients. It was much too sweet to my taste, even though I live in France and used very “hot” Dijon mustard. I must say the chicken was very tender though. I will try with less honey and perhaps olive oil and lemon instead.
My family really liked this and they are a finicky bunch. The comment I want to leave is that I discovered as I was making the dish that I didn’t have enough honey and no time to go back to the market. I found some Agave Syrup in my pantry and added that to the tablespoon or so of honey I had. It turned out great!
Thanks for such an easy and delicious recipe. I’ll definitely be making this again!
I made it last night and my family cleaned their plates! I cooked for 55min and Even though the skins browned a little they did not crisp up? I broiled them a couple of minutes but they only browned a bit more not crisp up. I used a 9×13 and 8 thighs (4-5 lbs). Any suggestions to make the skin crispier?
I just made this recipe minus the chicken skin in my pressure cooker. Wow oh wow….it came out fork tender and so juicy! Dinner was done in 20 minutes! Served it up with saffron seasoned yellow rice and red peppers. Will make again! A winner!
Awesome! I’m so glad to know it works well in a pressure cooker. It would probably work well in a slow cooker too, again without the skin.
I have made a version of this recipe for many years! Before I was diagnosed as GF/CF I used melted butter but then had no choice and substituted olive oil. I was so pleased. It was even better than butter. Thanks as always!
Hi, this looks delicious! I am expecting my first baby and looking for recipes I can make in advance, then freeze and reheat – do you think this would work?
I haven’t tried freezing this one yet, but it should work!
Can I let the chicken marinade in the sauce over night?
I haven’t marinated the chicken in this recipe overnight, but I don’t see why you couldn’t.
I made this, and it tasted great. However, the chicken skin did not brown, so it didn’t look very good. Any suggestions on how to fix this? Thanks.
Make sure the chicken is not covered with sauce or foil. It should brown. If not, place it in the oven closer to the top heating element.
Yes its as good as they say. I used halved chicken breast no bones (thats what was left in the freezer) no skin. I adapted it though. Covered with foil while baking and browned a few mins afterwards. Juicy and delicious. Cant wait to use chicken with skin and bones. Double yummy.
This looks wonderful and I’ll have to give it a try.
Our family’s simple chicken dish is where you mix half soy sauce and half Ken’s Lite Ceasar Dressing in a ziplock bag and add in the chicken pieces (You can vary the amount of the soy sauce and dressing based on the amount of chicken you are using, but I usually start with about 1/4 cup of each and scale up from there). Let this sit in the the fridge for at least an hour, two would be better. Then either transfer the chicken to a baking dish and bake it or go straight to the grill over low or indirect heat. It has great flavor and is super simple.
Just tried this last night. I didn’t have fresh rosemary so I used dried rosemary in generous portions. I baked it with foil covered for 25 mins or so and then removed it and cooked for another 35 mins. The skin is crispy and yet no tinge of it being burnt at all. I might have added in a little too much mustard and the taste can be a little strong if you just spoon the sauce into your mouth. However the chicken turned out to be fabulous. Was absolutely juicy and the taste was perfect. There is no overpowering taste since the excess mixture of honey and mustard would be at the sides of the chicken and not on it. Highly recommended.
I may want to try adding in some lemon sauce or some garlic next time. Or change it up by using some ceyenne pepper or thyme but all in all a good base recipe.
Sounds delicious! I will be making this for dinner tonight. One question – do you cover the chicken when you bake it? I always get nervous it will dry out.
Hi Hilary, no, you cook it uncovered. ~Elise
Tried this recipe tonight for dinner… SO easy! It took about 2 minutes to whip together, threw it in the oven and viola! The chicken was delicious and moist. We loved it :)
What a great dish! I tried this last night and it came out perfectly. Served with some Spanish rice and it was devoured so quickly.
Thanks for sharing.
I do a marinade similar to this except I add soy sauce, lots of garlic, and fresh lemon juice. Always a favorite at BBQs.
Just made this tonight. Absolutely delicious. We wanted a somewhat light dinner because we had sandwiches for lunch today, so I just lightly cooked a little broccoli to go with it. I wouldn’t change the recipe a bit. Used skin on, bone-in thighs. I think it adds to the flavor. Hubby removed skin; I didn’t. We both loved it.
I saw this recipe on my Igoogle page and made it right away as my son & his family were coming to dinner that night. It was fantastic! I had boneless skinless chicken thighs in the freezer from Sam’s, so didn’t even need a trip to the grocery store, but did have to double the recipe. They all loved it- his 2 sons, 3 & 6 , couldn’t get enough and they are not big meat eaters! Had hard bread to dunk in the “gravy” and made a chopped Capreses Sslad as a side. Even the left overs were great 2 days later & reheated! Will serve this many times I am sure! Thanks for sharing!!!
This is an awesome recipe! Me and my girlfriend made it, but put it in the toaster oven because we had no grill available. It turned out amazing, but I know that it’d be even better on a grill. You can see our attempt at making your dish on our blog, and we gave your page a shoutout! Keep up the good work!
This was so delish! I made it for Sunday Dinner last week and it was completely gone. I served it with egg noodles and snow peas and It was unbelievably simple to make and finger licking good. This is a go-to recipe from now on!
This was a wise choice for dinner. I served this with plain pasta and a salad.
This was so DELICIOUS!!!! When I’m making dinner, my husband will frequently ask if it’s an “Elise recipe” because if it is he knows it’s going to be spectacular!!! We’ve only had successful recipes from your site.
I’ve made this chicken 3 times since you posted it (using dried rosemary rather than fresh). We love how it tastes, and how easy it is to make! Thanks for all your hard work in developing recipes, and thanks for sharing them with the rest of us!
Do you use bone-in thighs or boneless ones? Is there a difference in flavour/cooking time?
Boneless thighs are rare here
I use bone-in thighs, with the skin-on. ~Elise
My 5yo son, who doesn’t eat meat, said this was the best thing he’s ever tasted. My 3yo daughter, who wouldn’t touch mustard with a ten-foot pole, said it was yummy. A definite winner. (My husband and I liked it too!)
I just made this for dinner and it is so delicious! Thank You! I used maple syrup in place of the honey because I didn’t have any, oops. I also used boneless skinless breast. I know, I know your not a big fan, lol, but its what I had. It turned out incredible! Made quinoa pilaf and holy moly the “gravy” is great on that. Thanks again for another amazing dish!
This was awesome. It was so easy and delicious. I always love your recipes and this didn’t disappoint. I was nervous that this would be too sweet but the flavor was great and the chicken was tender. Served with rice with the sauce on top and steamed brocolli. Tomorrow we are doing your shrimp with cilantro. Thank you for helping me make great dinners for the family that are not too expensive, easy to make and everyone loves.
Made this recipe tonight… absolutely delicious!! Thanks!!
I have tried tons of your recipes and have NEVER been disappointed. This chicken dish is exceptional. I cleaned most of the fat before cooking so had very little to skim. Delicious over rice. I would post a picture of my husband devouring this chicken but it would be embarrassing. Awesome blog!!!I made this for dinner last night – Simply Delicious! Simply easy! Very forgiving too. My husband was late getting home: the chicken was done, I turned off the oven and left the chicken in the warm oven until he got home (45 minutes after chicken was done!!). It was still very moist and so tasty. Thank you, Elise
This was great, so much better than I thought it could be. I don’t even like chicken, but I got some half breasts on clearance and had to use them. I used much more of the honey/mustard, and after cooking as recommended, tuned the temp to 250 and let go another 45 until chicken was blackened and sauce was thicker.
I made this last week and my kids are insisting I make it again this week! Thankfully I have tons of rosemary in my garden – only herb I have not been able to kill. The rosemary gave the whole house a beautiful aroma. On my single piece I took the skin off. Was a bit dry but still good. Left the skin on all other pieces as you recommended. So good. Thank you for making me appear like an awesome chef.
This is wonderful and yummy! The fresh rosemary gives the sauce a slight lemony taste. I think next time I’ll add a squeeze of lemon juice to the mix. The leftovers are my lunch tomorrow!
I love this chicken. I made it first with the Dijon mustard and honey. The second time I used French’s mustard and honey. Both times I used canola oil. The second mustard tasted better to me. soooo good either way.
I made this last night, but forgot the rosemary. Still yummy and the family wants it again (as do I!) soon! I saw a comment about adding some orange marmalade and that sounds wonderful…so many spin-offs. Rice was perfect, a little salad. Really easy dinner. Thank you so much! I love your recipes.
Thinking of making this for a potluck dinner. Will it hold up well for about 90 minutes or so? Will it lose its crispiness?
It’s not exactly crisp, just nicely browned. It should hold up fine. ~Elise
This was absolutely delicious. Along with the fresh rosemary, I had some thyme and tarragon that needed using up so I added them too. There was leftover sauce, so when two of my kids who missed Sunday dinner came home hungry, I threw another package of thighs into it. Delicious the second time around, too! Thanks.
love this recipe, & surely I will do it soon!!
Here is my simplest chicken recipe:
Place chicken pieces (any you like) in a pan on top of a bed of sliced onions (2 or 3 large ones)plus 2 sliced green apples (cored & peeled), Scatter some pancetta or bacon pieces above, Saltpepper, thyme & paprika on top.
Then pour almost a can of white beer and pop into the oven really hot. If needed, pour more beer, it has to be sticky and very golden.
Serve with potato puree with a twist of honey and butter & enjoy!
I called Lazy & drunk chicken. Hope you liked it
But in Argentina I call ;” Pollito fiaca a la cerveza” (which is almost the translation…)
Thanks for all your help Elise!!!
This looks great. My go-to quick chicken recipe is chicken legs baked with thick slices of onion all around, drizzled with olive oil and lemon juice, generous sprinkle of oregano and black pepper. Never disappoints. If I’m doing a whole chicken, I stuff the squeezed lemon rind inside to add flavor.
Oh, and this recipe looks drool worthy. Will definitely be on the menu in the next week.
I have one that is more of a cool weather dish and so simple I’m not sure it qualifies as a recipe. A friend owns a small business that allows her to shop at business supply places that often have excellent prices on things like boneless, skinless chicken breast. Of course you have to buy it in large quantities which we then split. Last winter they had fresh, B/S chicken breast for $1.40 something a pound…in 40lb boxes, lol.
After packing my 20 lbs in what seemed to be a million 1 lb portions in freezer bags (until I ran out of bags), I had about 2.5 lbs left. I threw it in the crock pot and covered it with medium Pace Picante sauce and simmered it until I could shred it with 2 forks. I then put it in a bowl with all the juice and put it in the fridge to cool and reabsorb the juice. When I pulled it out and tasted it, it was a bit too spicy (I like spicy, it doesn’t like me unfortunately) so I stirred in some low-fat sour cream to mellow it a bit and got out the tortillas. I made a quick, blender enchilada sauce, dipped the tortillas added the chicken mixture and some shredded Tillamook (cheddar) before rolling and placing in a baking dish with some sauce in the bottom and the rest of the sauce drizzled on top. Added a little more cheese (pepper jack on one end for the heat loving DH), and into the oven it went. Baked until bubbly and served with more sour cream and picante sauce on the side. It was a hit.
Since then I’ve quit rolling and eliminated the enchilada sauce and just layer tortilla, chicken, cheese in a baking dish, repeating until it’s full. They like it even better. When the weather cools a bit, I think I’ll try it with beef and pork as well.
I made this last night after drooling over the photo of it all week. It was delish and so easy! I had to use dried rosemary, but it was still amazing. I think the next time I make it, I will try tarragon instead of rosemary. I have always liked that flavor profile in mustard sauces. Thank you for posting the recipe and thanks so much for your website; it is my “go-to” when ever I am looking for a recipe.
Wow…this was really tasty.I used a whole cut-up chicken and added a cored & sliced Braeburn apple that I tucked in next to the rosemary.With roasted potatoes & carrots on the side…wonderfully delicious!!
I have tried tons of your recipes and have NEVER been disappointed. This chicken dish is exceptional. I cleaned most of the fat before cooking so had very little to skim. Delicious over rice. I would post a picture of my husband devouring this chicken but it would be embarrassing. Awesome blog!!!
I made this for dinner last night – Simply Delicious! Simply easy! Very forgiving too. My husband was late getting home: the chicken was done, I turned off the oven and left the chicken in the warm oven until he got home (45 minutes after chicken was done!!). It was still very moist and so tasty. Thank you, Elise
I’m not really a good cook, but it turned out great. I used Extra Forte(strong) instead. However the chicken tasted too greasy-any suggestions?
this looks delliiicious!
So far my favorite lazy day chicken recipe is the buttermilk chicken recipe from debbie’s website (smitten kitchen). Is it sacriligious to mention another bloggers website on here? I know y’all are friends…
I love Deb and love her site! Happy to know you like her chicken recipe. ~Elise
Yummy! The sauce is even delicious for dipping. The rosemary is a nice touch to add to the chicken too. Super easy to make and Wonderful with white rice. My husband loved it!
Just made this for dinner exactly according to the recipe (except that I browned it under the broiler for a couple of minutes at the end). It was perfect. Served it over brown rice with steamed green beans on the side. The sauce-soaked rice was even better than the chicken!
I am cooking this right now, the only thing I worry about is the chicken I am using is Skinless boneless chicken breasts instead…do you think it will alter the taste a lot?
Yes. If you use skinless boneless chicken breasts, I suggest covering the pan with aluminum foil so that the chicken doesn’t get dried out. You may not need to cook them as long either. White meat cooks faster than dark meat. ~Elise
Hi Elise, Thank you for sharing. This sounds really good! What other herb would you use instead of rosemary?. I just realized I don’t have any and I already mixed the rest of the ingredients :(
Thyme or oregano would work too. ~Elise
Made this last night and it was great. The rosemary went great with the honey mustard. Thanks for the quick and easy recipe.
“If you don’t want to eat skin-on chicken…”
I do not understand this sentence ;) The skin is always the first thing that’s gone in our family.
I assume this works fine with a whole chicken as well? although I guess I’d have to put it IN the tin instead of putting it on a rack above the tin? I thin the drippings might burn if the mustard starts to drip as well, no?
You could try spatchcocking the whole chicken by cutting out the backbone and laying the chicken flat. You want the honey and mustard to mix with the chicken drippings to form a sauce. If you just slathered the honey mustard on a whole roast chicken, I think the honey might burn. ~Elise
made this tonight with RAVE reviews.
So easy, and So delish.
thanks for another great one.
We made this last night, with the addition of a little curry powder to the honey mustard. Ate it all up– yum! Served it with yellow rice and fruit.
I made it last night and it was awesome. . I rubbed the chicken with salt and pepper, and added a dash of siracha to the honey-mustard mix to get some additional kick. Finished in the oven with 5 minutes broil in order to brown the skins and finish the cooking process. White rice on the side to accompany the sauce and some tomatoes with balsamic and EVOO… So easy but Yummi.. A-ma-zing.!Thanks Elise!
Family enjoyed it. Added the juice of one lemon to the lemon/mustard mixture and used as a marinate before cooking.
My favorite lazy day chicken is Roasted Sticky Chicken. When I make this, I usually roast 3-4 chickens at once since it takes a long time to cook. The lefovers freeze amazingly well and can be used for just about anything. The chicken is to die for and falls off the bone.
Roasted Sticky Chicken
3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion — quartered
Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don’t have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT’S 250*) X 5 hours (YES, THAT’S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.
I made this for dinner last night. I didn’t have the smooth-style Dijon – just the whole grain style. It was absolutely delish. The rosemary is perfect with the honey-mustard flavor. Will definitely make this one again. Thanks, Elise..
I made this tonight for hubby and a friend and it was so easy and a huge hit! Thanks for this one. It will definitely stay in our repertoire.
I made this for dinner tonight. I added a hand full of chopped onion and baby carrots. The chicken came out absolutely perfect; crispy golden skin with juicy, and tender meat! I served it with foodwishes Classic Roasted Red Potatoes. My husband cleared his plate and asked for seconds! :) Thank you for this awesome recipe!! I will definitely be making this again soon!
my mom and i love this recipe it’s great !!!!!!!!!i’m going to make it today.
My favorite lazy day chicken recipe is freakin’ awesome. Here it is:
4 chicken breast halves (bone in and skin on)
Salt and pepper to taste
1 cup low sodium chicken broth
1/2 cup white wine OR use white grape juice with a splash of vinegar (just higher carbs)
Place rack in the center of oven; preheat oven to 500 degrees (yes, you read that right!). And remember: NO GLASS PANS AT THIS HIGH TEMPERATURE ! Place chicken in a METAL (or cast iron) roasting pan and sprinkle liberally with salt and pepper. Roast, skin side up, for 10 minutes; turn and roast for another 10 minutes; turn once more (skin side should be up) and roast till the skin is nice and brown and chicken juices run clear, about another 5 to 10 minutes.
Remove chicken from roasting pan and keep warm. Spoon the fat from the pan and place the pan on the stovetop over medium-high heat; add broth and wine (or juice/vinegar) and deglaze the pan, using a wire whisk to scrape up all of the browned bits from the bottom of the pan.
Allow this liquid to simmer till reduced by about half. Serve the sauce over the chicken.
This is the original recipe, I often don’t make the gravy, but it’s fabulous either way. Also, you can use other herbs and spices, but they may make your fire alarm go off. (I call it the cooking alarm, as it goes off every time I cook with spices. And I don’t burn anything. Silly alarm. :S)
My favorite EZ chicken dish is a maple syrup and mustard dish from Cooking Light. Very,very tasty and easy because my husband makes it!!
Shall I cover the chicken while cooking?
Wont it dry out if I cook uncovered?
Cook it uncovered. The skin will brown nicely that way and keep the chicken from drying out. ~Elise
This is so yummy! I have also done this with leg quarters, rubbing the sauce under the skin and roasting @ 350F for 45 minutes or so… OR – try using spicy mustard with some soy sauce added in for something a little different… :)
Yum! My favourite lazy day chicken is roast. A whole, partly sliced lemon, couple of crushed cloves of garlic & a sprig of rosemary in the cavity. Smooth a drizzle of olive oil over the chicken & sprinkle with salt & pepper. Bake, uncovered at 180 C according to time/weight reccomendations.
I bake it on a low rack in the pan so it doesn’t stew in the juices but you can ball up 3 or 4 pieces of foil & place the chicken on them to keep it off the bottom of the roasting pan.
Roast whole chicken is also my lazy day chicken recipe. My husband and I will have the legs and/or wings that night, then keep the breast for lunches.
My fav lazy chicken dish: Lay a breast portion for each person onto a layer of sliced red onion and chopped garlic, cut a lemon into eight slices and push 6 between the chicken pieces and squeeze the juice of the remaining 2 over the chicken, slice a sweet pepper (red or yellow) and push between the chicken, sprinkle some rosemary “leaves” over the top, drizzle with olive oil and season with sea salt and freshly ground black pepper. Cover with tin foil and bake for 25 minutes in a hot oven. This dish also creates its own lovely, lemony sauce which can be thickened with cornflour, or just serve with rice to soak up the juices. We also have it with jacket potatoes in winter and just with a fresh salad and ciabatta in the summer.
Would it be possible to do this in a slow cooker?
You wouldn’t get the browning, which is important for the flavor. Perhaps if you browned the thighs, skin-side down in a little oil in a skillet first, then put in a slow cooker with the honey and mustard, that would work. If you try it that way, please let us know how it turns out for you. ~Elise
I make something similar using Gulden’s spicy brown mustard, honey, and red wine vinegar with skinless, boneless thighs. Sometimes I’ll add 1/3 c orange marmalade to give it a bit of a citrus kick. Delicious! Looking forward to trying your variation.
I make something similar, but I use Stonewall Kitchen’s Maine Maple Champagne Mustard–yum!
I make almost the same thing, but instead of rosemary I put in a generous helping of curry powder and use whatever chicken I have on hand, usually a bag of frozen tenders.
I made this for dinner today. It was very easy to make and
absolutely delicious!!! Thank you so much for sharing.
Can I use this recipe on chicken breast strips?
Not so sure about the strips. I think those would be better for fajitas or something else that cooks quickly. But if you do try it with the strips, please tell us how it turns out! ~Elise
I made this last night! This recipe is a keeper. So tender, juicy and flavorful.
Thank you for making a comment about the actual recipe! Nice to hear from someone that has made it and can give an opinion on the dish.
Here’s a yummy, embarrassingly simple potato recipe to go with your lazy day chicken…or just about anything else.
The recipe calls for small red potatoes, though tender small white ones will also do. Depending on size, four to six potatoes (or more!) make one serving. You will also need olive oil, salt, pepper and finely grated Parmesean cheese – amounts vary according to number of potatoes.
Slice clean, UNPEELED potatoes in half, LENGTHWISE, and place cut side up in non-stick baking pan.
Drizzle with olive oil (enough to coat on all sides). Salt and pepper to taste, and sprinkle liberally with finely grated Parmesean cheese.
Using a disposable plastic glove, mix potatoes thoroughly by hand, making sure that all are well coated, then re-arrange cut side up in baking pan.
Sprinkle cut tops again generously with grated Parmesean and bake in pre-heated 350 degree oven for about 40-45 minutes until golden brown and crispy.
Tip: After removing potatoes to serving dish, be sure to scoop up any remaining cheese from pan and place on top.
I do a similar potato recipe… but also add baby carrots (or cut full size ones).
I cut yellow/yukon or red potatoes into bite size pieces and put in a bowl, add carrots, drizzle with extra virgin olive oil, add salt and pepper and fresh or dried rosemary and mix it together to coat evenly. I line a cookie sheet with tin foil, spread the carrot/potatoes over the foil, and bake in the oven at 375 – 400 (depending on oven) for 40 minutes until outside of potatoes are browned. I love it because it’s so easy and cleanup is quick, and it tastes fancy with the rosemary. ;)
I’ll have to try it with parmesan instead sometime!
My dad makes a similar recipe: just yellow mustard and rosemary.
Toss a lb. of chicken tenders with a packet of Taco seasoning in a plastic bag. Arrange in a 9×12 pan and pour 1 cup of salsa over all. Cover with foil and bake at 350 for 1/2 hour. Remove cover. Sprinkle with shredded cheese – Mexican blend works well- and return to oven uncovered until cheese melts. Serve with rice and vegetable.
I make something similar with leg quarters on a skillet with barbeque sauce, usually spicy honey. I just put the thawed chicken in the skillet on the stove cover with the BBQ sauce, if its spicy honey sauce I add a bit of actual honey and red peppers, cover and let simmer until the meat is done. usually serve it with white rice or mac and cheese.
For simple chicken, I just parcel seasoned breasts in foil and bake at 180 centigrade. You can add your choice of herbs or spices. Make sure the edges seal well or the meat will dry out. With the skin on, open the top of the foil to brown the skin for the last 5 – 10 mins of cooking.
Serve with boiled new potatoes and a crisp salad.
This sounds delicious and simple! Would chicken drumsticks work with this recipe?
Absolutely. They would be great. ~Elise
My favorite lazy day chicken dish also uses thighs. Just put them in a baking dish, sprinkle with salt and pepper, pour a few tbsp of soy sauce over them and then a few good glugs of balsamic vinegar. Lay sprigs of thyme or rosemary over them. Bake and 15 mins before they’re done, add a pint of halved cherry tomatoes to the pan.
It makes the most divine gravy – the perfect sauce for serving over wild rice. I usually serve it with broccoli or with roasted asparagus (add them in the last 7 mins of cooking). Yummy!
My favorite easy chicken meal is to split a chicken breast hortizontally (into two paillards), and marinate briefly with a lemon-garlic-olive oil “vinaigrette”. Throw the breast slices into a heated grill pan on top of the stove, cook until just done, and serve. Any number of accompaniments are appropriate: rice, potatoes, pasta…but vegetable ragout is always a welcome addition as well!
Delicious sounding recipe. I’ve never added rosemary to honey mustard and I’ll have to try that soon. I have added marjoram, the juvenile form of oregano.
Another variation is also very good. Boil one or two eggs to the hard boiled stage and remove the yolks. Place the yolks in your blender or food processor along with the Dijon mustard and dark honey and add a teaspoon of fresh paprika. Blend until smooth. The yolks help thicken the dressing and coupled with the paprika gives it an outstanding taste especially on grilled chicken. Isn’t cooking wonderful?
I add rosemary to chicken always and it’s my favorite herb to pair with chicken and potatoes for that matter!!!
Embarrassed to say that favorite “lazy”chicken is the rotisserie chickens they sell already done up at the grocery store. Pick those up at least twice a week! Oops.
Can you use boneless breasts for this, as my family does not like dark meat chicken?
Yes, though I would use skin-on and bone-in to get more flavor and to protect the breast meat from drying out. Also, white meat cooks faster than dark meat, so you may not need to cook it as long. ~Elise
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