Honey Mustard Chicken

Honey and mustard are a classic combination, and while I don’t like the taste of either of them plain, they are both good at making other things tastes better! I am happy to dip my apples in sugar rather than honey on Rosh Hashana, and I never put mustard on my pastrami sandwich! But honey in tea? mustard in salad dressing? Yes, please!

So it’s not that weird that I chose to make honey mustard chicken. I mean, we eat a lot of chicken (who doesn’t?); it’s nice to come up with some new ways to make it from time to time.

Not to mention that this is easy. Really, really easy. I had to go out to buy Dijon mustard, because I didn’t want to use the regular old yellow kind we had in the fridge, but then again I always want to use Dijon and we just happened to have ran out, so I think I’m allowed to say that this recipe contains ingredients that are always stocked in my fridge and pantry. And I dirtied exactly one dish: the Pyrex I baked it in. Oh yeah, and the fork I used to mix the sauce, if that counts.

I made this one night for just me and David, but it’s easily double-able or triple-able if you’re having company!

Honey Mustard Chicken, serves 2


  • chicken legs
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon soysauce
  • 1 teaspoon (+ more if you like it hot) hot sauce
  • salt and pepper to taste


  1. Preheat oven to 400 degrees
  2. Mix all ingredients (except the chicken) together in a baking dish
  3. Add chicken and toss it around until it’s coated
  4. Bake for 45 minutes or until chicken is cooked through and skin is crispy and glaze is caramelized and delicious