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Honey mustard chicken

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4 tbsp tbsp Wholegrain Mustard Wholegrain Mustard
Salt Salt
2 tbsp tbsp Olive Oil Olive Oil
1 Baguettes Baguette
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

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35 min


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.


Fat7,7 g Carbonhydrates17,4 g Protein47,6 g kCal565