Honey Mustard Chicken
Yield
6 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3. | pounds |
chicken
broiler type, cut up |
|
| ⅓ | cup |
dijon mustard
country-style |
|
| 1 | tablespoon |
mustard seeds
|
|
| 3 | tablespoons |
honey
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
broiler type, cut up |
|
| 79 | ml |
dijon mustard
country-style |
|
| 15 | ml |
mustard seeds
|
|
| 45 | ml |
honey
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Heat oven to 375℉ (190℃).
Place chicken, skin side down, in ungreased rectangular, 13x9x2 pan.
Mix remaining ingredients; brush over chicken.
Cover and bake 30 minutes.
Turn chicken; brush with mustard mixture.
Bake uncovered about 30 minutes longer or until juices are no longer pink when the centers of thickest pieces are cut.
(If chicken begins to brown too quickly, cover with aluminum foil.)
Discard any remaining mustard mixture.
