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Honey Mustard Chicken

This Honey Mustard Chicken is a delicious, easy to make, ONE pot meal!


- 8 bone in chicken thighs, trimmed of excess skin & fat

- 1 tbsp sea salt

- 1/4 cup olive oil

- 1 to 1 1/2 cups of honey

- 1 to 1 1/2 cup of dijon mustard

- 5 red potatoes peeled & quartered

- 10 to 12 brussel sprouts cut in half

- 4 fresh rosemary sprigs


1- Place chicken skin side up in a roasting pan or casserole dish & sprinkle with sea salt.

2- Place the potatoes & brussel sprouts around the chicken.

3- Drizzle olive oil over the chicken, sprouts & potatoes ( I used Saratoga Rosemary Infused Olive Oil to enhance the rosemary flavor)

4- Pour the honey & dijon mustard over the chicken, sprouts & potatoes.

5- Place the rosemary sprigs on top of the ingredients.

6- Roast in the oven at 400 degrees until the internal temperature of the chicken reaches 180 to 185 degrees.

7- Serve over white rice paired with Smoke Eater Pinot Grigio!

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