By Troy Johnson
This is an easy, quick and delicious recipe. Try to find a good, local, raw honey, rather than box store honey. It browns beautifully and tastes just as good the next day or cold!
- 1/4 cup smooth Dijon mustard
- 1/4 cup good quality honey
- 1/8 cup Fresh Harvest Garlic olive oil
- 2-3 pounds chicken thighs (or legs)
- Salt (optional)
- 2-3 sprigs rosemary (or a generous sprinkling of dried rosemary)
- Freshly ground black pepper to taste
Preheat the oven to 350°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 and/or sprinkle with fresh or dried rosemary.
Bake for 45 minutes, or until the thighs read 175° 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.
Save the juices to garnish the chicken.
Option: make a gravy by mixing together a tablespoon or flour with a bit of water to make a paste and whisk it into the juices over medium heat in a skillet. Add more paste as needed. This will make a luscious gravy for the chicken or on rice, etc.