This is called my kitchen pantry, stuck in quarantine honey mustard baked chicken. I needed to make sure I had enough protein to serve for Shabbat dinner as I only had one roast in the freezer. I opened my sister’s pantry and fridge and pulled out whatever ingredients I thought would blend well together with some chicken thighs. A little bit of sweet, a little bit of spicy, a little bit of tang and out came a delicious and moist baked honey mustard chicken recipe. This is a great, one-pan meal with a prep time of literally five minutes. A quick and easy recipe as each of the ingredients can be eyeballed by drizzling on top evenly. You can then mush it all together, poking the chicken thighs, getting under the skin, on top, and on bottom for a light, juicy and flavorful dish. I was amazed how delicious this honey mustard baked chicken turned out!
– 3 lbs. Park East Kosher chicken thighs with skin
– 4 Tbsp. sweet onion confit
– 2 Tbsp. Heinz Honey Mustard sauce
– 2 Tbsp. spicy honey
– 2 Tbsp. red pepper balsamic
– 6 cloves of garlic, crushed
– Salt and pepper (to taste)
Preheat oven to bake 350. Mix all ingredients together in a bowl. Drizzle over chicken. Rub seasoning on top of and under skin. Bake uncovered for an hour and fifteen minutes. Baste chicken every ½ hour. After the chicken has been baking uncovered for 1 hour, cover with aluminium foil and let the chicken bake for an additional 15 minutes.
Tip: If you don’t have all the listed ingredients, feel free to create a marinade using whatever you have at home. The only essential ones are honey, mustard and chicken. Enjoy!
Let me know in the comments below how your honey mustard baked chicken turned out.
You should try my roasted eggplant with tahini too.