|4 tbsp tbsp||Wholegrain Mustard Wholegrain Mustard|
|2 tbsp tbsp||Olive Oil Olive Oil|
|3 tbsp tbsp||Honey Honey|
|1 packet packet||Rocket Rocket|
|4||Chicken Drumsticks Chicken Drumstick|
|2 tbsp tbsp||Chicken Stock Chicken Stock|
|3 tbsp tbsp||Dijon Mustard Dijon Mustard|
|4||Chicken Thighs Chicken Thigh|
|4 sprigs sprig||Rosemary Rosemary|
Honey Mustard Chicken
1 Preheat the with salt and pepper. Using your fingers or a brush, work the mustard rub onto both sides of oven to 200˚C/180˚C fan/gas mark 6.
2 To make the mustard rub, combine the wholegrain mustard and one tablespoon of the olive oil in a small bowl. Season the chicken pieces.
3 In a large bowl, whisk together the ingredients for the sauce.
4 Heat the remaining tablespoon of olive oil in a large pan over a medium-high heat. Add the chicken, skin-side down, and sear for 2-3 minutes per side until golden brown.
5 Transfer the chicken pieces to a shallow casserole dish, skin-side up. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
6 Bake for 25-30 minutes or until the juices run clear when the meat is pierced with a knife.Remove the casserole dish from the oven and use a spoon to skim off any excess fat that has rendered during the cooking.
7 Serve the chicken pieces with a green salad and some crusty baguette for mopping up the sauce.