I like chicken and I like roasted chicken even more…great results with minimum fuss…Honey Mustard Chicken is one of our favorite recipes…if you want to make it lighter, you can use chicken without skin and cover & bake or like me, remove the skin after it is done… OK, to tell you truth my intention every time is to get rid of the skin but so far have never succeeded !!…depending on how strong a flavor of mustard I am in the mood for, I switch between whole grain, English and Dijon…this one was made with Dijon.
Honey Mustard Chicken
- Chicken legs, with skin on,4
- Honey, 3 tbsp
- Dijon mustard, 2 tbsp
- Light soy sauce, 2 tbsp
- Lemon juice, 1 tbsp
- Garlic cloves, crushed, 3-4
- Black pepper, crushed, 1 tsp
- Salt, to taste
- Oil, 1 tsp
Mix honey, mustard, soy sauce, lemon juice, garlic ,pepper, salt and oil in an oven proof dish.
Add the chicken and toss to coat evenly. Cover and let it marinate in the refrigerator for 5-6 hours.
Bring it back to room temperature before baking it in a preheated oven at 200°C for 30-40 minutes, till the juices run clear when the meat is pierced with a knife.
Toss in a few additional cloves of garlic with skin on when baking, if you want.
We had it with sautéed broccoli, beans and mashed potatoes.
You can increase the marinade and add in par boiled potatoes along with the chicken.