Thursday, September 13, 2012
it could be so simple
My sister is trying to get into cooking, so being the amazing big sister that I am, I am sending her simple, quick, healthy recipes that she can try after her exhaustingly stressful work days. My criteria:
- anything that dirties up more than 5 things in prep is out
- anything with an ingredient list so long that it makes me roll my eyes at myself is also out
This Honey Mustard Chicken definitely qualifies. Simple ingredients and simple preparation for an end-product that belies all that ease. I think for last-minute company or something, I'd pop the dish under the broiler for a couple minutes to crisp up and darken the skin, but for us, our stomachs were thrilled even if our eyes were indifferent.
I say "slightly adapted" below because I forgot the rosemary (and don't really think I missed it). And I don't like too much sweetness in my savory dishes, so I cut the honey by half, but feel free to adjust according to your tastes.
Honey Mustard Chicken
slightly adapted from Simply Recipes
1/2 c. Dijon mustard
1/4 c. honey
1 T. olive oil
salt and pepper, to taste
6 lbs. chicken thighs and drumsticks
1. Preheat the oven to 425 degrees.
2. In a 13x9 pan, whisk together the Dijon, honey and olive oil. Salt and pepper to taste.
3. Add the chicken, and toss to thoroughly coat. Transfer the pan to the oven and bake for 30 minutes, turning once. A thermometer inserted into the thickest part of a thigh piece should read 165 degrees. Serve immediately.