This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes. You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. If you don’t want to eat skin-on chicken, still cook the dish with the skin-on, even if you don’t eat it. The skin will protect the meat from drying out.
Prep time: 10 minutes
Cook time: 45 minutes
Yield: Serves 4-6.
- 1/2 cup smooth Dijon mustard
- 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
1 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.
2 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.
3 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.
Sprinkle some freshly ground black pepper over the chicken before you serve.
Recipe from http://www.simplyrecipes.com