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This is a great recipe and make it in the crock pot!
Jill, that’s great–how long did you cook it, and at what setting? I bet others would love to know. :)
It was a hit. Just wish I had crisped up the skin a bit
This recipe was phenomenal, very flavorful and was well liked by my in laws who are from Egypt. The chicken was very moist and the flavor really shined through the chicken.
Delicious and easy!!! A keeper. Broiled for 5 min after baking
Followed the recipe and I used chicken thighs With the skin on. The skin came out rubbery and soggy. The chicken was flavorless on the inside and stained parts of the chicken yellow making it look unappetizing. The taste was also really weird and mustardy on some parts but then tasted like unflavored rotisserie chicken for most of the other parts. I will not be making this again. It was gross
Sorry to hear you didn’t like this. Hmm, it’s odd that dijon mustard would stain the chicken yellow, since it’s a dull color. Did you use dijon, or another kind of mustard?
This is a wonderful recipe–easy to prepare, absolutely delicious. It also makes great picnic fare, hot or cold. Thank you so much!
I’m currently making this and it’s in the oven! Took longer than 45 mins as the juices are still red when i cut through. I feel like my oven is’t hot enough so I increase the temperature and added 15 minutes. I hope it turns out just fine and not dry!!!
We hope so too, Lexi!
This recipe is so simple and incredibly delicious! The rosemary is so good! It’s become a regular in our house. Even our toddlers love it.
Could you make this with skinless chicken breasts? Thanks
You could, but I fear the resulting dish would be dry. Here’s another honey-mustard recipe from the site made just for boneless, skinless breasts. I think that’ll be a better fit for your needs. Good luck!
Awesome! Made as recipe states except used boneless-skinless thighs. Cooked 45 minutes when the internal temp reached 165 degrees. I did not use bone in or skin on. Dark meat does not dry out as easily as white meat. So, as long as you don’t overcook the met won’t dry out. Our meat was super juicy. The sauce was delicious!!
Made this for dinner tonight and it got the approval from both my husband and super picky 7 year old!!
Instead of rosemary I used tarragon. Delicious.
I did this recipe on wing dings and it was fantastic the meat just melted of the bone like butter ☺ oh and I grinded up rosemary and sprikled it on top perfect!
I love this recipe! I would like to make it ahead of time and then reheat in the oven. Would that dry out the chicken? Any idea what the reheat cook time and temperature should be? Thanks for all the great recipes!
Hi, Mary! You certainly could make it ahead of time then just reheat it. Make it according to the instructions, but don’t spoon off any rendered fat (it will keep the chicken moist when you reheat it). When ready to reheat it let it sit at room temperature for about 30 minutes just to take the chill off. Re-bake it until it’s warmed through — probably about 20-30 minutes. You can always check it with an instant read thermometer. You could also assemble the whole dish a day or two ahead of time, cover it and keep it in the fridge uncooked until the day you’re ready to serve it, then just bake it according to the directions.
Hello, Question please. I’ve made this recipe dozens of times – all over the world! And it always has been well received! I’ve arrived at a friend’s home who’s oven is kaput. Could I get away with preparing this stove-top, or might it dry out? I’m thinking brown the thighs first them add the mustard mixture to the fat in the pan – replace the chicken to cook a bit longer? Does that sound about right?
Thanks – Heidi
That sounds like it would work just fine, Heidi! Let us know how it goes!
Hi, Heidi! That’s what I would do. Good luck!
Making this for supper tonight w/seasoned cubed potatoes…. The aroma is making my stomach growl, LOL I have made this before. It is a BIG Hit for my lil family.
Have made this twice now – fantastic! For a slightly healthier version I used skinless boneless thighs. I did not have any rosemary and so I sprinkled with Italian seasoning. Turned out fantastic both times. So easy – 45 min cooking time is spot on. Thanks for this gem!!
Love it! So easy, Thank you
Didn’t taste it yet but it looks amazing!
If I use boneless skinless chicken thighs, how long will it take to cook?
Hi Carol! It will depend on the size of the thighs, but as a rule, boneless cuts (thighs and breasts) will cook more quickly than their bone-in counterparts. I would check the chicken’s temperature after 25-30 minutes or so.