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Baked Lemon Honey Mustard Chicken Recipe
Juicy lemon honey mustard chicken that can be prepped ahead of time
Course
Main Course
Cuisine
American
Prep Time
1
hour
hour
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
Servings
7
Calories
197
kcal
Author
Kate @ I Heart Eating
Ingredients
7-8
bone-in chicken thighs
1/3
cup
olive oil
1/4
cup
fresh lemon juice
2
tablespoons
chopped fresh rosemary
Salt and pepper
to taste
Glaze
1/4
cup
olive oil
3
tablespoons
. honey
2
tablespoons
whole-grain or Dijon mustard
Lemon
Instructions
Combine 1/3 cup olive oil, fresh lemon juice, rosemary, and salt and pepper in a large resealable plastic bag.
Add chicken thighs, and turn to coat.
Chill for 1-24 hours.
Preheat oven to 375 F.
Lightly grease an oven-safe skillet.
Add chicken to skillet, skin side down. Discard any remaining marinade.
Bake for 25 minutes.
Turn skin side up, and continue baking for 15-20 minutes, or until chicken reaches 165 F.
Remove chicken from oven, and brush with marinade.
Slice lemon, and place a slice over each chicken thigh.
Turn oven to broil, and broil for 2-3 minutes, or until golden brown.
Notes
*I serve this along with veggies and quinoa or rice and spoon the pan sauce over the quinoa/rice.
**Nutrition facts are estimates.
Nutrition
Serving:
1
g
|
Calories:
197
kcal
|
Carbohydrates:
8
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
51
mg
|
Potassium:
20
mg
|
Sugar:
7
g
|
Vitamin A:
15
IU
|
Vitamin C:
3.4
mg
|
Calcium:
4
mg
|
Iron:
0.2
mg