Monday, March 12, 2012

Honey-Mustard Roasted Chicken

Hi!

We just rolled into town about 4 hours ago; for the past seven days, we've been in Texas for my sister's wedding.  It was amazing.  I've so much to share...but for now let me post this quick recipe! 



This super-simple deliciousness was developed by a 16-year old kid.  It's very easy:  the sauce "makes itself" in the pan as the chicken thighs roast.   


Here's the printable recipe.

Honey-Mustard Chicken Thighs
Serves 4

4 chicken thighs (intact, with bones and skin)
1/4 cup olive oil
3 teaspoons lemon juice
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon butter, softened
1 tablespoon grainy mustard
2 tablespoons honey

In a large zipper-lock plastic bag, toss chicken thighs, olive oil, lemon juice and salt and pepper.  Marinate for an hour (or up to 24 hours).

Preheat oven to 375 degrees.  Grease a roasting pan (or a baking dish) with butter.  Place chicken skin side down in pan and roast for 25 minutes.  Turn chicken with tongs and roast for an additional 10-15 minutes (until juices run clear when meat is pricked).  

Turn on broiler.

Mix mustard and honey in a small bowl.  Brush onto chicken (skin side up again) and broil for 5 minutes.


Recipe from here.

2 comments:

Sunshine said...

That looks delish. Can you use other parts of the chicken?

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Ginny said...

Hi Sunshine...yes, you can definitely use other parts of the chicken. If you use chicken breasts, you'll just reduce the baking time by about 10 minutes or so, depending on the thickness of the meat.