In the weight-loss world, chicken breast is the dieters go-to meat for cutting down & trimming the fat. My diet regimen is mostly chicken breast because it’s lean, full of protein, and most importantly cost-effective. The only problem is… it gets boring and dry really fast! That’s why every so often, I’ll go with the dark meat… Yes, the dark meat. YUMMMMMM! Chicken thighs, drumsticks, or even whole leg quarters! They’re way more tasty and flavorful. Yes I know they’re a little fatty, but when you eat chicken breast almost 35 times a week, it’s ok to have a little fun every once in awhile.
Enjoy this Baked Honey Mustard Chicken Recipe from my friends at DamnDelicious.com
- 3 tablespoons Dijon mustard
- 3 tablespoon whole grain mustard
- 3 tablespoons honey, or more, to taste
- 2 tablespoons chicken stock, or more, to taste
- 1 tablespoon olive oil
- 3 sprigs rosemary
For the mustard rub:
- 1 tablespoon olive
- 1 tablespoon whole grain mustard
- Kosher salt and freshly ground black pepper, to taste
- 8 bone-in, skin-on chicken thighs
- Preheat oven to 400 degrees F.
- To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
- In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. – Add mustard mixture and sprinkle with rosemary.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- Serve immediately.