- 1/3 cup smooth Dijon mustard…I may use stone ground next time
- 1/3 cup honey
- 1 Tbsp olive oil
- 2-3 pounds skinless chicken thighs (or legs)mine were bone-in @ 2.25lbs)
- Salt
- 2 sprigs rosemary…I had some in the garden but dried works too
- Freshly ground black pepper
- Preheat the oven to 350°F. In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste.
- Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish – I used my small Martha Stewart Cast Iron Dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
- Bake for 50 minutes-ish…or until the thighs read 165°+ on a meat thermometer. Remove the casserole pan from the oven and let cool for a couple of minutes
- Sprinkle some freshly ground black pepper over the chicken before you serve.