Looking for an easy main course for tonight? These honey mustard chicken thighs are quickly tossed together and baked until golden and crispy.
This is one of those lazy days, couldn’t be easier, don’t have to think about it and it’s still going to be great, dishes.
Simply mix together honey, Dijon mustard, and olive oil and pour over chicken thighs in a casserole dish and bake until done.
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Honey Mustard Chicken
With honey and mustard, the chicken makes its own gravy, and the skin on top turns crispy brown. We have a lot of rosemary in the garden; Adding a branch or two takes the dish up a notch. The chicken is great when served with rice to soak up the honey mustard sauce.
Do you have a favorite Lazy Day Chicken recipe? Please let us know in the comments.
Prepare honey mustard chicken ahead of time
To prepare this dish ahead of time, cook as directed, but don’t skim off any rendered fat—it will keep the chicken moist as it reheats. Allow to come to room temperature for 30 minutes before reheating at 350F until just heated through – about 20 to 30 minutes.
Or you can put the dish together a day in advance. Cover and refrigerate, uncooked. Allow to come to room temperature for 30 minutes before baking as directed.
Side dishes to serve with Honey Mustard Chicken
- rice pilaf
- Green beans with bacon
- Baked asparagus with parmesan
- Smashed new potatoes with garlic and chives
- Autumn tabbouleh with cauliflower, carrots and golden beets
From the editors of Simply Recipes
Honey Mustard Chicken
If you don’t want to eat chicken with skin, still cook the dish with skin, even if you don’t eat it. The skin protects the meat from drying out.
Boneless, skinless cuts also work, but they take less cooking time and can be drier than their bone-and-skin counterparts.
ingredients
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2 to 3 lb with skin, with bones chicken thighs (or legs), stripped of excess fat and skin
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Kosher salt
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1/4 to 1/3 Cup smooth Dijon mustard
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1/4 to 1/3 Cup honey
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1 tablespoon Extra virgin olive oil
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2 branches rosemary (or a generous sprinkling of dried rosemary)
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Freshly ground black pepper
method
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Preheat the oven:
Preheat oven to 350°F and place a wire rack in center.
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Salt the chicken:
Season the chicken thighs with salt on both sides and place the pieces, skin-side up, in a shallow casserole dish.
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Make the Honey Mustard Sauce:
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 you want.
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Spoon the honey mustard sauce over the chicken:
Spoon the honey mustard sauce over the chicken. Place the sprigs of rosemary between the chicken pieces.
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Bake chicken:
Bake for 45 minutes or until thighs read 175°F on a meat thermometer.
Remove the casserole from the oven and use a spoon to scoop away any excess chicken fat that escaped during cooking.
Surcharge:Sprinkle some freshly ground black pepper over the chicken before serving.
| nutritional information (per serving) | |
|---|---|
| 571 | calories |
| 34g | Fat |
| 17g | carbohydrates |
| 54g | protein |
