Baked Honey Mustard Chicken

Wednesday, October 15, 2014

You know it's a good meal when your one year old takes a bite and then hi-fives you or when your husband says, "This is delicious!" and your 5 year old interjects with, "This is more than delicious, it's...DELICIOSO!" 

From the request of the rest of the family we have added some meat back into our diet and this meal was the I didn't know how the kids would do with it being "mustard" but Lo even helped me make it and she gobbled it right up. 

This was very easy to make, with only around 10 minutes of prep time and super easy clean up, this will definitely be one of our go to family dinners. There was one left and Bryson and Lo were arguing about who was going to get to eat if for lunch the next day. Little did they know what Foster was sending me telepathic vibes that we were going to share it later that night ;) 

I like my skin to be super crunchy, otherwise it kind of freaks me out so after searing them I didn't dump the sauce on top of them but around them. They were soooooo juicy and the skin was extra crispy, just how I like it. 

Another reason I really liked this meal was because it was cheap. The most expensive thing was the chicken, obviously but with only a handful of ingredients it didn't make me cringe spending a little extra on some chicken. This meal is also killing it in the health department. Low sodium and fat and high in carbs it is just an awesome meal all around. 

Lo and I also made whole grain mustard red potatoes. Just cut around a pound of red tomatoes into little cubes and toss with half an onion, chopped, 1 tbs olive oil and 1 tbs whole grain mustard. S&P to taste. Bake at 425 for 45-50 minutes. 

Printable Recipe


  • For the Rub:
1 tbs EVOO
1tbs Whole Grain Mustard
S&P to taste

  • For the Sauce
3 tbs Dijon Mustard
3 tbs Whole Grain Mustard
2 tbs Honey
2 tbs Chicken Stock

4 Bone In, Skin On, Chicken Thighs
1 tbs EVOO

  • 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 honey for a sweeter sauce. 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 5-7minutes per side. Make sure the skin is crispy. Add mustard mixture and sprinkle with rosemary. Do not pour sauce on top of the chicken or it will soften. 
  • Place into oven and roast until completely cooked through, about 25-30 minutes.
  • Serve immediately.
Nutritional Info: Serves 4 | Cals 342 | Fat (g) 19.4 | Saturated 5.2 | Cholesterol (mg) 95.2 | Sodium (mg) 261.8 | Potassium (mg) 67.3 | Carbs (g) 15.8 | Fiber (g) .9 | Sugars (g) 11 | Protein (g) 21 


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