Friday, October 1, 2010

Honey Mustard Chicken

I dug my trusty cookbook back open for this week's recipe.  I hate to be a whining, broken record, but my schedule just keeps getting crazier (and the definition of insanity is..?  yes.)  So, I whipped up an old standby for today; I've had this recipe for so long, that I can't even remember where I got it from.  Oh well.  The only thing that's really important is that this thing is dang easy.  It uses ingredients that I nearly always have on hand, and once you throw it in the oven, it pretty much just babysits itself for 30 minutes.  Easy peasy, and we love it!!


Honey-Mustard Chicken

2 ½ lbs skinless, bone-in chicken thighs (6-8 thighs)
1/3c. Dijon mustard
1/3c. honey
3Tbsp. chopped fresh dill or 1 Tbsp. dried dill 

Preheat oven to 400o and line a casserole dish with foil.  Combine mustard, honey, and dill in small bowl.    Dunk each chicken thigh into the honey mustard and then place into the prepared pan.  Repeat with remaining chicken pieces, coating well. Pour remaining honey mustard over the chicken.  Bake, on the center rack of your oven, until done, about 30 minutes.  Tip:  To keep the chicken nice and moist, flip the chicken thighs over once halfway through cooking

Ingredient Lineup:

Coated chicken, ready for the oven:

Done, done, done, done, doooooone!


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  1. This makes we wish we ate chicken around here.....

  2. Oh my that looks so good. And is the perfect thing to do for the chicken I had no idea what to do with this week.

  3. I have made a similar recipe using 1/2 stick of butter melted with the Honey and Dry Mustard and a Tbl. of Curry. It is a nice variation.
    I am going to try yours with Dijon and Honey, this looks like a nice choice.



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