Goodness has never been so simple. The earnest, honest flavor of farm-raised poultry comes to life in an easy-peasy Honey Mustard Roasted Chicken. They’ll think you spent hours on this dish…only you will know the truth! Serve alongside a buttery farm-to-table baked potato and your favorite farm store vegetable.
Should You Use Chicken Legs or Chicken Thighs for this Recipe?
You can use either one, and there are advantages and disadvantages to both. The legs are going to be a little crispier, on the whole, but the chicken thighs are fattier and so will create more flavor. It just depends on what you’re going for in terms of the texture. You can also try our Honey Mustard Roasted Chicken with Celery Root Slaw for a different take on roasted chicken.
Honey Mustard Roasted Chicken
Description
People will think you spent hours on this recipe…only you will know the truth!
Ingredients
- 1/4 cup honey mustard
- 1 lemon, juiced
- 1 tsp black pepper
- 1 shallot, sliced thinly
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 lb chicken legs and/or thighs
Instructions
- Mix together first 6 ingredients in a Ziploc® bag and add the chicken.
- Shake everything around until the chicken is evenly coated.
- Refrigerate overnight or at least 1 hour, preferably overnight.
- Preheat oven to 250 degrees.
- Place on a parchment-lined baking sheet and bake until chicken is golden brown and internal temperature reaches 165 degrees.
- Garnish with fresh herbs and serve.
Recipe & Styling by Anna Franklin
Photography by Dave Bryce
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