{photo credit: Elise at Simply Recipes}
Honey Mustard Chicken
serves 4-6
I think this recipe is from the same site I used last week – coincidence! I’ve been making this one for awhile and I love how simple, frugal, and flavorful it is. The sauce makes a kind of gravy, so it’s wonderful served with rice or potatoes to soak it up. Add a quick veg or salad to make this easy dinner complete and satisfying!
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)
Directions:
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 here for a printable pdf of this recipe.
SLO Classical Academy is not affiliated with the above mentioned website or individual.
