Honey Mustard Chicken 08/08/12
The thighs and legs are probably the most flavorful part of the chicken. Absolutely delicious! This recipe produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. It’s so good. Hope you enjoy. I know my family loves it.
Honey Mustard Chicken
1/3 c smooth dijon mustard
1/3 c honey
1 Tbsp olive oil
3 lb chicken legs or thighs
salt and freshly ground black pepper to taste
2 sprig(s) fresh rosemary or a generous sprinkling of dried rosemary
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.