It is one in all my staple dishes i have been making for eons; the sweet honey with the chew of grainy mustard makes this a circle of relatives preferred, and i like how smooth it is to collect in below five mins. Colt and that i teamed up in the kitchen Thursday night to make this, along side a notable tasty Fuji Apple Spinach Sir Francis Bacon Salad With A Creamy Honey Mustard French dressing, it became so correct!i'll be sharing the recipe for the salad later within the week, I strongly propose making them collectively.


Did I mention it become so desirable. I cannot tell you how many times we've made Honey Mustard chicken given that i have been writing the w
eblog, but some thing always regarded to prevent the finished photographs from occurring, but Colt made it a factor to make certain he captured this deliciousness for you.

I assume I better add Honey Mustard cook to next weeks dinner plan whilst i am taking into account it. location hen on a big rimmed baking pan. For clean easy up line pan with parchment paper. if you decide on chicken Drumsticks or Breasts may also be used but the cook dinner time will want to be adjusted consequently.



  • 2 1/2 pounds Chicken Thighs, Drumsticks, Or Breast
  • 1/4 cup Grainy Dijon Mustard
  • 1/4 cup Honey
  • 1 tablespoon Apple Cider Vinegar Or White Wine Vinegar
  • 1 teaspoon Fresh Rosemary, Chopped Or Dried
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Fresh Ground Pepper


  1. Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper for easy clean up.
  2. Place chicken skin side up in pan.
  3. Stir together mustard, honey, vinegar, rosemary, salt, and pepper.
  4. Pour honey mustard sauce over chicken. Brush all over with sauce until well coated.
  5. Bake skin side up for 40 minutes, basting every 15 minutes or as needed. Increase oven temperature to 400 degrees. Cook an additional 20 minutes until light brown, internal temperature on the thickest part of the thigh should register at least 170-175 degrees when done. For chicken breast cook to 165 degrees.
  6. Allow meat to rest 5 minutes before serving.

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