I’m so happy and I can’t hide it, and I am sure my family is too! You’re probably like, “yeah, yeah you’re pregnant…” Yes. But because of that reason I’ve been really MIA out of our kitchen. Cooking has brought me great nausea as the thought of everything has nauseated me so far. I am glad I am coming out of that fog and finally where I belong, barefoot, pregnant, and in the kitchen. I am proud to say that and proud to be a domesticated woman. There’s not a thing wrong with that as I’ve asked for that title. I wanted to be a wife and a mom and feeding my family makes me feel really accomplished on a daily basis. I came across this baked honey mustard chicken recipe on Pinterest and it made me, and the baby, really interested in trying it so I gave it a whirl. Check out the other recipes from fellow blogger Damn Delicious as she’s got a lot of delicious meals and etc. on her food blog! Belly up to the table with this dish and good luck trying NOT to lick your plate! Ha! Ha!
Baked Honey Mustard Chicken
Ingredients
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
Prepare
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.
- 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 40-50 minutes.
- Serve immediately.
