Honey Mustard Chicken

I love a good honey mustard, and this does not disappoint. It can be an oilier honey mustard but over some rice, it's perfection. Don't forget the rosemary. The smell of rosemary baking along with the honey mustard is delightful. Bake until the liquid is bubbling, and the skin is just golden brown and crispy. Throw under the broiler if you wish for it to be crispier but don't overcook it or you will dry out the liquid. You want that for your rice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°

Step 2

In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt to taste. Add more salt, honey and/or mustard until you get the flavor you want. This should be made to your preference of honey mustard. I like mine sweeter than mustardy.

Step 3

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.

Step 4

Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, and the juices run clear when the meat is pierced with a knife.

Step 5

Remove the casserole pan from oven. Sprinkle some freshly ground pepper over the chicken before serving.