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Dec 19, 2012 at 06:19PM vs Sep 20, 2013 at 06:21PM
Honey Mustard Chicken
<p>If you don'&;rsquo;t want to eat skin-on chicken, still cook the dish with the skin-on, even if you don'&;rsquo;t eat it. The skin will protect the meat from drying out.
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<ul>
<li>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 (1/4 c = 68 g)</li>
<li>1/4 to 1/3 cup honey</li>
<li>1 Tbsp olive oil</li>
<li>2-3 pounds chicken thighs (or legs)
- )</li>
<li>Salt
- </li>
<li>2 sprigs rosemary (or a generous sprinkling of dried rosemary)
- )</li>
<li>Freshly ground black pepper
</li>
</ul>
<p>Preheat the oven to 350. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
.</p>
<p>Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
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<p>Bake for 45 minutes, or until the thighs read 175° ° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
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<p>Sprinkle some freshly ground black pepper over the chicken before you serve.
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