/
CHOW: Recipes: Honey-Mustard Baked Chicken

Honey-Mustard Baked Chicken Recipe
Honey-Mustard Baked Chicken
Makes: 6 to 8 servings

We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This crowd-pleasing honey-mustard chicken by Rachel Harkham is as versatile as it is easy to make. Serve it alongside a simple salad and some boiled potatoes and you’ll make lots and lots of friends.

This dish was featured as part of our Hanukkah Recipes photo gallery.

INGREDIENTS
  • 2 (3- to 3-1/2-pound) broiler chicken, cut into 8 pieces (ask your butcher to do this)
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder or 2 minced garlic cloves
  • 1 teaspoon dried parsley or 2 tablespoons minced fresh Italian parsley
INSTRUCTIONS
  1. Preheat oven to 350°F and arrange a rack in the middle. Place Dijon mustard, honey, oil, salt, garlic powder, and parsley flakes in a medium bowl and whisk until evenly mixed. Pour over chicken and turn pieces to evenly coat.
  2. Place chicken skin-side down in a large casserole or 13-by-9-inch baking dish. Bake chicken, turning occasionally, until cooked through, about 45 minutes to 1 hour.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

    Write a review | 9 Reviews
POST A COMMENT |9 Comments

COMMENT

  • Can we use this for chicken breasts also? and how many if possible?

  • @stargazer. I used whole grain mustard and it turned out just fine.

  • Will a whole grain mustard dijon work? That's all I have.

  • I always cook chicken at least 1-1/2 hours. I see recipes all the time that call for an hour or less cooking time. People tell me all the time that the chicken they cook is awful and I tell them not to follow the recipe as far as cooking time goes. Same goes with soups. A wonderful soup is less than two hours? Rarely, if at all.

  • Used DIjon mustard and needed to scale back a bit. Also added some soy sauce...yum!

  • I tried this one and found it to be indeed easy and delicious, BUT the indicated cooking time was nowhere near enough. In my oven, at least, it takes more like an hour and a half at that temperature to get the skin glazed and the meat cooked through.
    To be fair, I should mention that my one try was with a fat chicken and I put the white meat pieces in about twenty minutes after the dark.

  • I add ginger, garlic and curry powder. And use butter instead of olive oil. I also use a lot less mustard and honey.

    This really needs to be adjusted to the kind of mustard you are using.
    I add the honey and seasonings to the melted butter in a little sauce pan and bring to a boil and then add mustard a teaspoon at a t time til it has the right taste balance.
    When I tried something like this...+READ

    I add ginger, garlic and curry powder. And use butter instead of olive oil. I also use a lot less mustard and honey.

    This really needs to be adjusted to the kind of mustard you are using.
    I add the honey and seasonings to the melted butter in a little sauce pan and bring to a boil and then add mustard a teaspoon at a t time til it has the right taste balance.
    When I tried something like this recipe the mustard was overwhelming everything else. It also has a lot of salt, so you may not need to add much.-COLLAPSE

  • I believe the liquid is the sauce that is poured over

  • Why does the picture show the chicken in a liquid?

    I do something similar but add lots of minced ginger and fresh garlic and cook it on the bbq. A great way to cook wings.