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Honey Mustard Chicken

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I love using chicken thighs (either boneless, skinless or bone in, skin on!!)  for this – they are so full of flavour – and don’t take very long to cook!

Garnish with thinly sliced spring onions for a bit of color

12-14 small chicken thighs (bone in tastes great, but boneless if you prefer)

Preheat oven to 375 degrees

  • 3 tbsp melted butter
  • 3 tbsp honey
  • 2 tbsp each:  dijon mustard and grainy mustard
  • 1 tbsp yellow deli mustard
  • 2 garlic cloves, minced
  • zest and juice of 1/2 lemon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper

Place chicken in baking dish, and combine the rest of the ingredients in small bowl.  Stir well and drizzle over chicken – rubbing and turning the chicken to coat well.  Finish with bone (or under side) up.  Roast for 20 minutes, turn chicken and roast for a further 20 minutes, basting with the honey mustard mixture again for the last 10 minutes.  Depending on the size of the chicken thighs, they might take longer to cook.  It is important for them to cook long enough to get this delicious bit of carmelization on the chicken – yum yum yum.

If you have used skinless, the chicken will still get a nice roasted, browned finish to it, but if you have kept the skin on, it will be irresistible!!

Honey Mustard Chicken

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12 chicken thighs

(honestly you could use whatever portion of chicken you like!)

Preheat oven to 375.                 

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 ….