6 Servings 45 min Cook
1 2/3 Tbsp Dijon Mustard
1 1/4 Tbsp Honey
1 Tbsp Olive Oil
1 Dash Salt
6 Thigh, bone removed Chicken Thigh
1 Tbsp Rosemary
1 Dash Pepper
Tip: Fresh rosemary or generous sprinkling of dried rosemary
Preheat the oven to 350 degrees F.
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.
Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish.
Spoon the honey mustard sauce over the chicken.
Place the rosemary sprigs in between the pieces of chicken.
Bake for 45 minutes, or until the thighs read 175 degrees F 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.
Recipe inspired by: http://www.