Honey mustard chicken

Name: Honey mustard chicken
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken breast fillets (about 600 g) or 8 chicken thighs; 3 tbsp honey; 3 tbsp Dijon or wholegrain mustard; 1 tbsp olive oil; 2 cloves garlic, crushed; 1 tbsp lemon juice; 1 tsp dried thyme; salt, freshly ground pepper; fresh parsley, to serve

Time: 40 min4 servingsapprox. 350 kcal / serving (estimated)approx. 41 g protein / serving

Honey mustard chicken is a classic American weeknight dinner: the glaze takes five ingredients and caramelises in the oven into a sweet-tangy, glossy coating. It's cooked on one tray, with little washing up.

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Method

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Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
Mix the honey, mustard, oil, garlic, lemon juice and thyme until smooth.
Season the chicken with salt and pepper, place on the tray and brush thickly with the glaze.
Bake for 25-30 minutes, brushing again halfway with the juices from the tray, until the internal temperature reaches 74 °C and the glaze is caramelised.
Rest the chicken for 5 minutes so it keeps its juices.
Slice, drizzle with the tray juices and serve sprinkled with parsley.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

It's even juicier with chicken thighs, just bake them for 35-40 minutes.
Dijon mustard is the strongest, wholegrain the prettiest; mix them to taste.
The glaze can burn at the edge of the tray: if it darkens, cover with foil.
Served with roasted broccoli or potatoes it's a complete meal.

Frequently asked questions

How do I avoid dry chicken breast?

Don't overcook it: take it out at 74 °C and rest it for 5 minutes.

Can it be marinated ahead?

Yes, the chicken can sit in the glaze in the fridge for 2-12 hours.

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