Chicken thighs baked in a simple honey mustard sauce until golden brown, with sprigs of rosemary.
This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes.
You just mix honey, Dijon mustard, and olive oil together and pour it
over chicken thighs in a casserole dish and bake until done.
The chicken produces its own gravy with the honey and mustard, and
the skin on the top gets crispy brown. We have lots of rosemary in the
garden; adding a sprig or two takes the dish up a notch. The chicken is
great served with rice to soak up the honey mustard gravy.
Honey Mustard Chicken Recipe
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.
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
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You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done.
The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.
Honey Mustard Chicken Recipe
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.
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
