Honey Mustard Chicken

I found this recipe the other day on-line and I'm so glad I did!  It is succulent, tender, and so full of flavor.  And you can add just about any side dish to accompany it, vegetables, salad, potatoes, or any grain.

If you don't want to eat skin-on chicken, still cook the dish with the skin on, even if you don't eat it.  The skin will protect the meat from drying.

HONEY MUSTARD CHICKEN (Serves 4-6)

1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs (or legs)
S&P
several sprigs of fresh rosemary (or a generous sprinkling of dried rosemary)

Preheat the oven to 350 degrees.  In a large bowl, mix mustard with the 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 reach 175 on a meat thermometer, or the juices run clear when the meat is pieced 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 Source:  SimplyRecipes.com