Honey Mustard Chicken

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 tablespoon extra virgin olive oil
  • 2-3 pounds chicken thighs (or legs), skin on, bone in, trimmed of excess fat and excess skin
  • Salt
  • 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
  • Freshly ground black pepper

Method

1 Salt the chicken:  Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish. Preheat the oven to 350°F (175°C).

2 Make honey mustard sauce:  In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

3 Spoon honey mustard sauce over chicken:  Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

lay chicken in casserole dish for honey mustard chicken cover chicken with honey mustard sauce

4 Bake: Bake at 350°F (175°C) for 45 minutes, or until the thighs read 175°F (80°C) 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.

bake honey mustard chicken with rosemary

Sprinkle some freshly ground black pepper over the chicken before you serve.