Tuesday, August 14, 2012

Honey Mustard Chicken

Talk about easy and sure to turn out great!  I threw everything together while the kids were eating lunch (do you know how fast little kids eat?!) then left the dish in the fridge until I popped it in the oven in between jumps on the trampoline!

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)
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper

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.
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.
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 over rice.

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