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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