2 1/2 pounds Chicken Thighs, Drumsticks, Or Breast
1/4 cup Grainy Dijon Mustard
1/4 cup Honey
1 tablespoon Apple Cider Vinegar Or White Wine Vinegar
1 teaspoon Fresh Rosemary, Chopped Or Dried
1/4 teaspoon salt
1/4 teaspoon Fresh Ground Pepper

Preheat oven to 350 degrees. Line a rimmed baking pan with parchment paper for easy cleanup.
Place chicken skin side up in the pan.
Stir together mustard, honey, vinegar, rosemary, salt, and pepper.
Pour honey mustard sauce over chicken. Brush all over with sauce until well coated.
Bake skin side up for 40 minutes, basting every 15 minutes or as needed. Increase oven temperature to 400 degrees. Cook an additional 20 minutes until light brown, the internal temperature on the thickest part of the thigh should register at least 170-175 degrees when done. For chicken breast cook to 165 degrees.
Allow meat to rest 5 minutes before serving.

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