Sweet Rosemary Dijon Chicken

Sweet Rosemary Dijon Chicken

Back in NYC, I found it truly difficult to separate myself from the flavors of Southern California after my vacation. It took a legitimate week before I began craving food again that did not center around a Mexican flavor profile- more specifically, a Tilapia fish taco profile. But inspiration is born of necessity, and once I finally grew compelled to cook something new, I opened my refrigerator door to discover that nearly all I had at home was country-style Dijon mustard, a few sticks of butter, some nearly dried-out Rosemary and a bunch of chicken thighs and drumsticks in the freezer. This succulent and juicy classic comfort food dish was super easy and light on my wallet. It goes great with a side of roasted or steamed vegetables and any kind of rice that tickles your fancy.

Sweet Rosemary Dijon Chicken
Serves: 2-4
  • 3 chicken thighs and 3 chicken drumsticks
  • ¼ cup honey
  • ¼ cup packed brown sugar
  • ¼ cup Dijon mustard
  • ½ cup butter, melted
  • 1 tbs fresh rosemary, minced
  • 2 cloves garlic, minced
  • ¼ teaspoon freshly ground black pepper
  1. In a large bowl, mix together the honey, brown sugar, Dijon mustard, melted butter, rosemary, garlic and pepper. Place chicken in the bowl and toss to coat evenly. Let chicken marinate in a refrigerator for at least 1 hour.
  2. Heat oven to 375 degrees F. Transfer chicken to a greased baking dish, slathering any remaining marinade over the chicken pieces.
  3. Bake for 45-50 minutes in the oven, basting every 15 minutes with the marinade, until the chicken is firm with a nice golden skin and the juices run clear. Serve immediately or refrigerate for up to 4 days and re-heat.


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