Honey Mustard Chicken

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!

• ¼ to ⅓ cup smooth Dijon mustard
• ¼ to ⅓ cup honey
• 1 tablespoon 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.