Baked Honey Mustard Chicken

• Gluten free
• Paleo

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Canned Goods

  • 2 tbsp Chicken stock

• Condiments

  • 3 tbsp Dijon mustard
  • 3 tbsp Honey
  • 4 tbsp Mustard, whole grain
  • 1 tbsp Olive

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 3 tablespoons Dijon mustard
• 3 tablespoon whole grain mustard
• 3 tablespoons honey, or more, to taste
• 2 tablespoons chicken stock, or more, to taste
• 1 tablespoon olive oil 3 sprigs rosemary
• 1 tablespoon olive
• 1 tablespoon whole grain mustard
• Kosher salt and freshly ground black pepper, to taste
• 8 bone-in, skin-on chicken thighs

Directions

• Preheat oven to 400 degrees F. To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken. In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside. Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.