This dish couldn’t be easier! You don’t have to think about it and it still turns out great. You mix honey, Dijon mustard, and olive oil together and pour it over the chicken thighs in a casserole dish and bake until done.
The chicken produces its own gravy with the honey and mustard, and the skin on top get crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch.
I served my chicken with rice to soak up the wonderful honey mustard gravy.
Lets get cooking.
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.
Bake for 45 minutes, and the juices run clear when the meat is pierced with a knife.
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.
Bake for 45 minutes, and the juices run clear when the meat is pierced with a knife.
Remove the casserole from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking. Sprinkle some freshly ground black pepper over the chicken before you serve. Smells divine…so lets eat :)
Ingredients
1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs
salt
2 sprigs rosemary or more
Fresh ground black pepper
Enjoy!
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