Throw together quickly and bake until golden brown and crisp.
The chicken is great served with rice to soak up the honey mustard gravy.
Or, it’s possible for you to assemble the dish a day ahead of time.
Michelle Becker
Cover and refrigerate, uncooked.
Let it come to room temperature for 30 minutes before baking as directed.
The skin will protect the meat from drying out.
Michelle Becker
Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish.
In a medium bowl, whisk together the mustard, honey, and olive oil.
Add a pinch of salt and taste.
Michelle Becker
Add more salt and mustard until you get the flavor where you want it.
Spoon the honey mustard sauce over the chicken.
Place the rosemary sprigs in between the pieces of chicken.
Michelle Becker
Bake for 45 minutes, or until the thighs read 175F on a meat thermometer.
Sprinkle some freshly ground black pepper over the chicken before you serve.
Michelle Becker
Michelle Becker
Michelle Becker
