Ah, the comforting allure of honey mustard—it’s like a warm hug on a chilly day, but with a zing that wakes up your tastebuds. This chicken dish? It’s sticky, sweet, and a little tangy, like a favorite song you can’t get out of your head. Perfect for those nights when you want something simple, yet sensational.
Steps
- Preheat your oven to 350°F, ensuring the rack is positioned in the center.
- Season the chicken thighs on both sides with salt and arrange them skin-side up in a shallow casserole dish.
- In a bowl, combine Dijon mustard, honey, and olive oil, whisking until smooth. Taste the mixture and adjust with salt or more mustard as needed.
- Pour the honey mustard mixture over the chicken, placing rosemary sprigs between the chicken pieces.
- Bake the chicken for 45 minutes, or until it reaches an internal temperature of 175°F. Remove the dish from the oven and spoon off any excess fat.
- Before serving, sprinkle freshly ground black pepper over the chicken for added flavor.
Ingredients
- 2 to 3 pounds of skin-on, bone-in chicken thighs (or legs), with excess fat and skin removed
- Kosher salt
- 1/4 to 1/3 cup of smooth Dijon mustard
- 1/4 to 1/3 cup of honey
- 1 tablespoon of extra virgin olive oil
- 2 sprigs of rosemary (or a generous amount of dried rosemary)
- Freshly ground black pepper
Nutritional Values
Calories: 2045 | Fat: 120g | Saturated Fat: 35g | Cholesterol: 970mg | Sodium: 4070mg | Carbohydrates: 80g | Dietary Fiber: 5g | Total Sugars: 75g | Protein: 180g | Vitamin C: 0mg | Calcium: 140mg | Iron: 10mg | Potassium: 2095mg
FAQ
- Can I prepare Honey Mustard Chicken in advance?
- Yes, you can prepare this dish ahead of time. Cook it as directed but avoid removing any rendered fat, as it helps keep the chicken moist when reheating. Allow the chicken to reach room temperature for 30 minutes before reheating at 350°F until it’s warmed through, approximately 20 to 30 minutes. Alternatively, you can assemble the dish a day in advance, refrigerate it uncooked, and bring it to room temperature before baking.
- What sides pair well with Honey Mustard Chicken?
- Some great side dishes to serve with Honey Mustard Chicken include Rice Pilaf, Green Beans with Bacon, Baked Asparagus with Parmesan, Smashed New Potatoes with Garlic and Chives, and Easy Tabbouleh.
- Can I use boneless, skinless chicken for this recipe?
- Yes, you can use boneless, skinless chicken, but be aware that it may be less juicy and will require a shorter cooking time compared to bone-in, skin-on pieces. Cooking with the skin on, even if you don’t eat it, helps prevent the meat from drying out.
- How do I make the honey mustard sauce for the chicken?
- To make the sauce, whisk together Dijon mustard, honey, and olive oil in a bowl. Add a pinch of salt and adjust the flavor by adding more salt and mustard until it suits your taste. Spoon the sauce over the chicken before baking.
- Can I use dried rosemary instead of fresh?
- Yes, if you don’t have fresh rosemary, you can use a generous sprinkling of dried rosemary to enhance the flavor of the dish.
Tips
- Use Rosemary for Enhanced Flavor: If you have fresh rosemary, adding a sprig or two between the chicken pieces can elevate the dish. If not, a generous sprinkle of dried rosemary works well too.
- Reheating for Moisture: When preparing the dish ahead of time, do not remove the rendered fat after cooking. This helps keep the chicken moist during reheating. Allow the chicken to reach room temperature before reheating at 350°F for 20-30 minutes.
- Keep the Skin On: Even if you prefer not to eat the chicken skin, cooking with it on will help keep the meat juicy. If you choose boneless, skinless cuts, be mindful that they require a shorter cooking time and may turn out less moist.
- Adjust the Sauce to Taste: When making the honey mustard sauce, start with the base amounts and taste as you go. Add more salt or mustard if needed to reach your desired flavor profile.
Equipment
- Casserole dish
- Meat thermometer
- Whisk
