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