Oops… over a year later I am back with my next blog post. 2014 was a pretty crazy and fast-paced year and unfortunately my blog fell to the wayside. I got my first full-time job (with benefits!) and moved into my first home… hard to believe that we’ve now been here for 4 months, but I am hoping to pick up blogging again and stick to it this time! One of the first meals I made when we moved in was this super easy and delicious Honey Mustard Chicken recipe I found on SimplyRecipes. I have made it 3 or 4 times since and my only suggestion would be to not skip the step about spooning out the fat (no matter how lazy you’re feeling), otherwise it will ruin the sauce for your leftovers. Honey Mustard Chicken
- 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)
- 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
- Freshly ground black pepper
- Preheat the oven to 350° and lay the chicken thighs skin-side up in a casserole dish. Salt lightly.
- In a small bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste and more mustard to taste.
- Spoon the honey mixture over the chicken and sprinkle the dried rosemary (or place sprigs between the chicken).
- Place the casserole dish in the oven and bake for 45 minutes. The chicken is done when a meat thermometer reads 175º or the juices run clear when pierced with a fork.
- Remove the dish from the oven, and spoon off any excess fat.
- Sprinkle with some fresh ground pepper and enjoy!