Baked Honey Mustard Chicken

There are some ingredient pairs that only seem natural: apple and cinnamon, strawberry and banana, and chicken and honey mustard. While that last one is usually a condiment added after the chicken is prepared, why not actually bake chicken thighs with the honey mustard? It turns out, this created a delicious, simple meal. While I added some vegetables to the dish, this could just as easily be made without in order to save some time.

Today I'm sharing a delicious recipe for baked honey mustard chicken. This recipe is incredibly simple, using the darker meat from the thighs (though tenderloins can be used if you prefer), a few sprigs of rosemary, and just a few additional vegetables. A little sliced almond added a great crunch to the dish. Baking the chicken directly in the honey mustard created a fantastic sauce in its own right and made the chicken delightfully tender. Keep reading below for this great, easy dish!


Ingredients

• 1/4 cup smooth dijon mustard
• 1/4 cup grainy, coarse mustard
• 1/3 cup honey
• 2 tablespoons olive oil
• 2-3lbs chicken thighs or tenderloins
• salt
• 3 sprigs fresh rosemary
• freshly ground black pepper
• 1 red bell pepper, seeded, de-veined, and sliced
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• sliced almonds (optional)
• chopped flat leaf parsley for garnish (optional)

Directions

1. Preheat the oven to 400F. In a small bowl, combine the mustards, honey, and 1 tablespoon olive oil.
2. In a skillet, add 1 teaspoon olive oil. Add the onion and pepper and saute over medium heat until the onion is golden and tender (about 5 minutes). Add the garlic and saute for an additional minute (or until fragrant).
3. Transfer the onion and garlic to an oven-safe casserole dish and place the chicken on top. Salt and pepper the tops of the chicken to personal preference.
4. Pour the honey mustard mixture on top of the chicken, and arrange the rosemary sprigs around the chicken in the pan. Tightly cover the baking dish with foil.
5. Bake the chicken for 20 minutes, then remove the foil. Baste the chicken with the sauce, then add almond slices and cook for an additional 20-30 minutes uncovered, or until the chicken is cooked through. Garnish with parsely.