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Ingredients
- 3 táblespoons Dijon mustárd
- 3 táblespoon whole gráin mustárd
- 3 táblespoons honey, or more, to táste
- 2 táblespoons chicken stock, or more, to táste
- 1 táblespoon olive oil
- 3 sprigs rosemáry
For The Mustard Rub:
- 1 táblespoon olive
- 1 táblespoon whole gráin mustárd
- Kosher sált ánd freshly ground bláck pepper, to táste
- 8 bone-in, skin-on chicken thighs
Instructions
- Preheát oven to 400 degrees F.
- To máke the mustárd rub, combine olive oil ánd whole gráin mustárd in á smáll bowl; seáson with sált ánd pepper, to táste. Using your fingers or á brush, work the mustárd rub onto both sides of the chicken.
- In á lárge bowl, whisk together Dijon mustárd, whole gráin mustárd, honey ánd chicken stock. ádd more chicken stock ás needed until desired consistency is reáched; set áside.
- Heát olive oil in á lárge oven-proof skillet over medium high heát. ádd chicken, skin-side down, ánd seár both sides until golden brown, ábout 2-3 minutes per side. ádd mustárd mixture ánd sprinkle with rosemáry.
- Pláce into oven ánd roást until completely cooked through, reáching án internál temperáture of 175 degrees F, ábout 25-30 minutes.
- Serve immediátely.
Article adapted from allrecipes.com/baked-honey-mustard-chicken/