2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper
PREP TIME
10m
COOK TIME
45m
TOTAL TIME
55m
YIELD 4-6 servings
Instructions
Make honey mustard sauce: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
Spoon honey mustard sauce over chicken: Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
Bake: Bake at 350°F (175°C) for 45 minutes, or until the thighs read 175°F (80°C) on a meat thermometer, or the juices run clear when the meat is pierced with a knife.
Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
Sprinkle some freshly ground black pepper over the chicken before you serve.