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.
Video: How to Make Honey Mustard Chicken
Honey Mustard Chicken
The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.
Do you have a favorite lazy day chicken recipe? Please let us know about it in the comments.
Making Honey Mustard Chicken in Advance
To make this dish in advance, cook as directed, but don't spoon off any rendered fat - it will keep the chicken moist when you reheat it. Let it come to room temperature for 30 minutes before reheating at 350°F until just heated through - about 20 to 30 minutes.
Or, you can assemble the dish a day ahead of time. Cover and refrigerate, uncooked. Let it come to room temperature for 30 minutes before baking as directed.
Sides To Serve with Honey Mustard Chicken
- Rice Pilaf
- Green Beans with Bacon
- Baked Asparagus with Parmesan
- Smashed New Potatoes with Garlic and Chives
- Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets
Honey Mustard Chicken
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.
Boneless, skinless cuts will work, too, but they'll need a shorter cooking time and may be dryer than their bone-in, skin on counterparts.
2 to 3 pounds skin-on, bone-in chicken thighs (or legs), trimmed of excess fat and excess skin
1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 tablespoon extra virgin olive oil
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper
Preheat the oven:
Preheat the oven to 350°F and position a rack in the center.
Salt the chicken:
Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish.
Make the honey mustard sauce:
In a medium bowl, whisk together the mustard, 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.
Spoon the honey mustard sauce over chicken:
Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
Bake the chicken:
Bake for 45 minutes, or until the thighs read 175°F on a meat thermometer.
Remove the casserole pan from the oven and use a spoon to spoon off any excess chicken fat that has rendered during the cooking.Serve:
Sprinkle some freshly ground black pepper over the chicken before you serve.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 15g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|