Honey Mustard Roasted Chicken

For someone who gets nervous cooking for more than 3 people, I'm surprisingly very much looking forward to cooking for 25 in a couple of weeks.  Cassandra is flying back from New York City and we are co-catering a large pre-wedding family dinner for her beautiful little sister Libby.

I've taken the day off work so that we can clean, prep, chop, and prepare an entire fall harvest feast for Libby and Edward and their closest friends and family.  Can you imagine anything more wonderful than spending a crisp October day in the kitchen with your best friend?  I really can't.

I was excited to try to create a fall menu to incorporate wild rice, squash, kale, Brussels sprouts, and apples.  Easy!  However, I was stumped on what protein to serve.  I don't know how to cook red meat, the thought of trying to serve fish or seafood to a crowd at the proper level of doneness is terrifying, and I was pretty sure Libby didn't want us to serve a lentil loaf.  So, I was thankful to find a simple recipe on Simply Recipes for honey mustard chicken and promised to test it before the big day.

Testing happened over the weekend and it was very successful!  The recipe is so easy and straightforward, and it works on any cut of poultry you like.  I tried a boneless/skinless breast, boneless/skinless thighs, and bone-in skin-on thighs.  The breast was great and cooked quickly, but the thighs were juicier and more flavorful.  Also, using thighs helps create more liquid/fat to make a nice gravy out of the honey mustard mixture. This will be the perfect entree to kick off Libby and Edward's wedding celebration!

Honey Mustard Roasted Chicken, from Simply Recipes
Serves 4, and easily multiplied to serve a crowd

4 pieces chicken (thighs recommended)
1/4 cup dijon mustard
1/4 cup honey
1 Tbsp olive oil
Rosemary
salt and pepper to taste

Preheat oven to 350 degrees.  Place chicken in a roasting dish and lightly season with salt and pepper.  In a small bowl, whisk together mustard, honey, oil, and salt and pepper.  Pour over chicken and sprinkle with chopped rosemary.

Bake 45-55 minutes, or until chicken is firm to the touch (25-35 minutes for boneless breasts).  The honey mustard mixture should have made a nice gravy, but if thin, heat it on the stovetop and whisk in a teaspoon each flour and butter.  Pour gravy over chicken and serve immediately.

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THREE YEARS AGO:  Tomato and Corn Pie