Honey Mustard Chicken

Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary.

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.

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

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 large bowl, mix mustard with the 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.

Comments

  1. Maureen

    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

  2. Hannibal

    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?

  3. Eddie

    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!

  4. Michelle

    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!

  5. Michelle

    This sounds delicious and simple! Would chicken drumsticks work with this recipe?

    Absolutely. They would be great. ~Elise

  6. Mick Cook

    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.

  7. tempy

    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.

  8. Patricia

    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.

  9. Arlene

    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.

    Enjoy!

  10. Brenda @ a farmgirl's dabbles

    Thank you so much for the link, Elise. Your honey mustard version sounds excellent with the skin on thighs – my favorite piece of chicken! I also do a baked version of the kebabs, using chicken breasts. But I’ll be trying your version with the thighs next!

  11. Jean Marie

    This recipe sounds perfect for our hot days when we just want something good and easy. I have large boneless skin-on breasts and will cut them in half and watch the time.

  12. Laura

    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

  13. Rachel

    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.

  14. Ann

    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.

  15. Jocelyn L.

    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

  16. Joanna

    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.

  17. Bronwyn

    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.

  18. Michele A.

    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… :)

  19. Lori

    This looks so good. We’ve already got some leftover roast chicken legs and rice in the fridge, so I think I’ll modify a bit and make your honey mustard glaze to go over them as they reheat. Thanks Elise!

  20. Are

    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

  21. Brenda

    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!!

  22. Teah Petersen

    My favorite lazy day chicken recipe is freakin’ awesome. Here it is:

    INGREDIENTS:
    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)

    COOKING INSTRUCTIONS:
    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)

  23. Rocky Mountain Woman

    I used to make something similar to this when my kids were younger, this is a little more sophisticated version I must try!

    My lazy day dinner is roast chicken, because then I get to be lazy for a few days while I eat leftovers…

  24. Margie

    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!

  25. Rania

    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.

  26. Barbara

    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..

  27. Kathy

    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.

  28. el brujo

    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!

  29. Becky

    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.

  30. Kate

    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.

  31. mcCutcheon

    “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

  32. Rosie

    Made this last night and it was great. The rosemary went great with the honey mustard. Thanks for the quick and easy recipe.

  33. Maria A

    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 :(
    Thank you!

    Thyme or oregano would work too. ~Elise

  34. Leslie

    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

  35. Evelyn

    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!

  36. Hera Massey

    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!

  37. Jesselyn

    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

  38. Sun

    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?

  39. Marian

    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

  40. Denise

    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!!!

  41. Carmen Nowaczyk

    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!!

  42. Tina Doverspike

    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.

  43. Sandi

    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.

  44. Medna

    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.

  45. NIKKI

    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!!!

  46. Syd

    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.

  47. Katrina

    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

  48. Nishma

    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.

  49. Tumble Weed

    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.

  50. Frances

    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!

  51. Valerie

    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.

  52. Staceyjw

    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.
    Amazing!!!!!!

  53. Alice Mcaabby

    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

  54. Kelly

    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.

  55. Jen

    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!

  56. Meredith

    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!)

  57. asami

    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

  58. Melissa

    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!

  59. Julia

    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!

  60. Steven Lieu

    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!

  61. Jackie

    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!!!

  62. Katrina

    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.

  63. NDT

    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.

  64. connie

    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 :)

  65. Hilary

    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

  66. Vyr

    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.

  67. Theresa

    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.

  68. Kathy

    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.

  69. Jo Metson

    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?
    Thanks.