No ImageHoney Mustard Chicken

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  1. Lexi

    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!!!

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  2. Sandy

    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.

    xxxxxyyyyy

  3. Sandy

    Could you make this with skinless chicken breasts? Thanks

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  4. Renee

    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!!

    xxxxxyyyyy

  5. Laynie

    Made this for dinner tonight and it got the approval from both my husband and super picky 7 year old!!

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