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Baked Lemon Honey Mustard Chicken Recipe

Baked Lemon Honey Mustard Chicken

Baked Lemon Honey Mustard ChickenWhen it comes to getting dinner on the table, one of my biggest challenges is getting up the energy to make something after working, taking care of the kids, running errands, and doing whatever else needed to be done that day. That’s why I love prep ahead meals like this Baked Lemon Honey Mustard Chicken recipe.Baked Lemon Honey Mustard Chicken It only takes about couple minutes to prep the chicken, and then it just chills until you’re ready to bake it. So, even though there’s longer baking time, it only takes about 5 minutes of hands-on prep, which is perfect for busy week nights.Baked Lemon Honey Mustard ChickenAnd….most importantly, this baked lemon honey mustard chicken tastes great! It’s tender and juicy and so full of flavor! Using bone-in chicken thighs also makes this dish very inexpensive. So, it’s a total win-win meal!

Baked Lemon Honey Mustard Chicken
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Baked Lemon Honey Mustard Chicken Recipe

Cook Time 45 minutes
Total Time 45 minutes
Servings 7

Ingredients

  • 7-8 in bone- chicken thighs
  • 1/3 c . olive oil
  • 1/4 c . fresh lemon juice
  • 2 T . fresh chopped rosemary
  • Salt and pepper to taste

Glaze

  • 1/4 c . olive oil
  • 3 T . honey
  • 2 T . whole-grain or Dijon mustard
  • Lemon

Instructions

  1. Combine 1/3 cup olive oil, fresh lemon juice, rosemary, and salt and pepper in a large resealable plastic bag.
  2. Add chicken thighs, and turn to coat.
  3. Chill for 1-24 hours.
  4. Preheat oven to 375 F.
  5. Lightly grease an oven-safe skillet.
  6. Add chicken to skillet, skin side down. Discard any remaining marinade.
  7. Bake for 25 minutes.
  8. Turn skin side up, and continue baking for 15-20 minutes, or until chicken reaches 165 F.
  9. Remove chicken from oven, and brush with marinade.
  10. Slice lemon, and place a slice over each chicken thigh.
  11. Turn oven to broil, and broil for 2-3 minutes, or until golden brown.

Recipe Notes

I serve this along with veggies and quinoa and spoon the pan sauce over the quinoa.

Adapted from Mad Hungry: Feeding Men and Boys (affiliate link).

 

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8 Comments

  • Reply
    Dianne
    January 10, 2017 at 2:18 pm

    I’m making this for dinner tonight-the chicken is marinading now! I’m wondering about the last broil step. I noticed in your picture the lemons look bright and fresh, but if I place them on the chicken and then broil them, they’ll brown atop the chicken. Is that what is intended? Or should I place the lemon on after the last 2-3 minute broil?

    • Reply
      Kate
      January 10, 2017 at 2:32 pm

      You can do it either way. The lemon slices are really just there as garnish, and you can broil them or add them after you’ve broiled the chicken if you want that fresher look.

  • Reply
    Karen Rideout
    March 6, 2016 at 2:33 pm

    Is there a place where it says the caloric intake of this recipe? I am loosely following Weight Watchers. Thanks!!!!!

    • Reply
      Kate
      March 6, 2016 at 4:19 pm

      I don’t have a way to provide nutrition info on my recipes, but here is a link to the nutrition calculator that I use – https://www.caloriecount.com. Good luck with WW!! I have a few recipes that have points values if you’re interested.

  • Reply
    Kati @ Around the Plate
    January 24, 2016 at 7:40 am

    I love that this look delicious and doesn’t require too many ingredients! <3

    • Reply
      Kate
      January 25, 2016 at 10:25 am

      Thanks so much! =)

  • Reply
    Muhit
    January 14, 2016 at 2:23 am

    I just love chicken recipes. Just google for chicken recipes and got your recipes. Thank you very much for sharing this delicious recipe. Definitely bookmark this page and come back for more recipes like this one

    • Reply
      Kate
      January 15, 2016 at 10:09 pm

      Thank you!

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