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Honey Mustard Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • ½ cup dijon mustard smooth or with seeds
  • ½ cup honey
  • 2 tbsp olive oil
  • 4-6 lbs chicken legs or thighs skin on, bone in
  • ¼ pinch salt to taste
  • ⅛ tsp cayenne pepper to taste, you can add more if you like
  • ½ tsp dried rosemary you can add more if you like

Method
 

  1. If you're going to cook this in the oven preheat to 350°F (175°C)
Sauce
  1. In a medium bowl, whisk together the honey, mustard and olive oil.
  2. When nicely blended add your salt, cayenne pepper and rosemary and whisk again.
Oven Method
  1. Place your chicken skin up in a shallow casserole dish and spoon or pour your sauce over the chicken.
  2. Bake for 45 minutes at 350°F (175°C), be sure to check that the chicken is cooked use a meat thermometer. The meat should read 175°F (80°C) on the thermometer.
Stovetop Method
  1. Place your chicken skin up in a skillet. On high heat lightly brown the chicken pieces. Turn the burner to a medium heat and pour the honey sause over the chicken. Bring it to a light simmer and cover. Cook on low heat with the lid on your pan for 45 minutes or until cooked. I turn my chicken once or twice as it's cooking so that it's golden brown. Be sure to check that the chicken is cooked use a meat thermometer. The meat should read 175°F (80°C) on the thermometer.
Serving
  1. Serve either on a bed of rice or with a spinach salad using the sauce as a dressing.