Tuesday, May 19, 2015

Local Honey with Dijon Mustard Chicken!!

This is one of those lazy days, couldn't be easier, don’t have to think about it and it still turns out great, dishes. 

You just mix honey, Dijon mustard, and olive oil together and pour it over chicken in a casserole dish and bake until done. The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. 

We have lots of rosemary in my herb pot garden; 
adding a sprig or two takes the dish up a notch. 

The chicken is great served with brown rice or Quinoa to soak up the honey mustard gravy.

Do you have a favorite lazy day chicken recipe? 
Please let us know about it in the comments.

Honey Dijon Chicken 

Honey Mustard Chicken Recipe

Prep time: 10 min
Cook time: 45 min
Yield: Serves 4-6.
If you don't want to eat skin-on chicken, still cook the dish with the skin-on, even if you don't eat it. The skin will protect the meat from drying out.


Ingredients:

  • 1/4 to 1/3 cup smooth Dijon mustard
  • 1/4 to 1/3 cup of your favorite local honey (support Local) 
  • 1 Tbsp olive oil
  • 1 whole natural chicken (quartered) 2 Breasts & 2 Thigh/Legs
  • Salt
  • 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
  • Freshly ground black pepper


Method:

1 Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

2 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.

3 Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Let Chicken Rest 5 minutes before serving leave on or remove skin.

Sprinkle some freshly ground black pepper over the chicken before you serve.



No comments:

Post a Comment