12 chicken thighs
(honestly you could use whatever portion of chicken you like!)
1/3 cup honey
1/3 cup butter
1/3 cup dijon mustard
2 tbsp grainy dijon mustard
3 garlic cloves
1 lemon – zest and juice
1 tsp kosher salt
1 tsp freshly ground pepper
Dust chicken with lemon zest, salt and pepper – set aside.
Combine all the other ingredients and heat through just until easy to blend.
Place chicken in roasting dish, pour honey lemon mixture over, turning to coat.
(I find it easiest to do this in the baking dish – just put it in the oven while the oven is heating up for a few minutes – long enough for the butter to melt – then the rest will blend easily)
Bake chicken until juices run clear. If you are using small pieces, i.e, chicken thighs it will be about 45 minutes, longer for larger pieces.
Serve with a plain side, like white rice, so you can drizzle the yummy juices over. If you have used chicken pieces with skin on you will need to strain the fat off first ….