Honey Mustard Chicken Thighs

This dish could NOT be easier. I'm not kidding...it took me less than 10 minutes to prepare it and throw it in the oven. Tender and juicy! You could use drumsticks if you want...or breasts, too. Just make sure you leave the skin on...even if you're not going to eat it. The skin helps make it delicious and keeps the chicken from drying out. Seriously good.

Honey Mustard Chicken Thighs



1/3 cup smooth Dijon mustard
1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs
1 tablespoon dried rosemary
Salt and pepper

Preheat the oven to 375 degrees. Grease a 9x13 inch baking pan.

In a medium sized bowl, whisk the mustard, honey and olive oil. Add salt and pepper to taste.

Lay the chicken skin-side up in your prepared pan.

Drizzle the honey mustard sauce over the chicken.

Sprinkle with rosemary.

Bake for 45 minutes, or until the juices run clear when the meat is pierced with a knife.

Let's go!

Combine the honey, mustard and olive oil.

Whisk it around until it's blended. 

Add the salt and pepper.

Then drizzle the mixture over 

the chicken in the pan.

You might need to spread the honey/mustard 

around on the chicken a bit. Then sprinkle it with the rosemary.

Bake until browned and crispy!!!

Pretty yummy!!!