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Tuesday, September 20, 2016

Honey Mustard Chicken

4 Ingredient Baked Honey Mustard Chicken

How many times can you say delicious in a sentence? We’re here to tell you that this Baked Honey Mustard Chicken is going to knock your socks off!

You won’t be able to resist this delicious Baked Honey Mustard Chicken and it’s hardly surprising that this has been a super popular viral recipe for the Blogger. The chicken is moist and full of flavour and the mustard rub combines with the juices to produce an amazing creamy sauce.

If the pictures are anything to go by, you will not be disappointed! It’s made from a handful of ingredients and takes only 10 minutes to prepare, then you bake it for 35 minutes. The family will love it and be prepared for this to be one of your most requested recipes.  

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

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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)
  • Freshly ground black pepper
Directions:

1 Preheat the oven to 350°F. 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.
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.

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Source: simplyrecipes.com

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