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  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6

INGREDIENTS

  • 1/4 to 1/3 cup smooth Dijon mustard
  • 1/4 to 1/3 cup honey
  • 1 tablespoon extra virgin olive oil
  • 2-3 pounds chicken thighs (or legs), skin on, bone in, trimmed of excess fat and excess skin
  • Salt
  • 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
  • Freshly ground black pepper

METHOD

1 Salt the chicken:  Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish. Preheat the oven to 350°F (175°C).

2 Make 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 where you want it.

3 Spoon honey mustard sauce over chicken:  Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

4 Bake: Bake at 350°F (175°C) for 45 minutes, or until the thighs read 175°F (80°C) 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.

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

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