Honey Mustard Chicken
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This sweet-and-tangy, rosemary-scented baked chicken is perfect for a no-fuss, tasty dinner.
This was so easy to put together, and the flavor was great. I should have added a little more Dijon than honey because it was a bit on the sweet side, but I really liked the flavor that the rosemary added.
I served this with Creamed Spinach with Chickpeas and some No-Knead Crusty White Bread that I had leftover, and it was a delicious meal!
My only complaint is that the chicken didn’t brown on top too much, so the skin was a little… meh. But when Dino reheated it for lunch the next day, he baked it a little and then broiled for a few to get the skin a little crispy. Good call!
- 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
See Simply Recipes for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
