Honey Mustard Chicken

This roast chicken dish is something I threw together inspired by other Honey Mustard Chicken dishes. I started off just simply mixing different ingredients together, adding whatever I had in the pantry and remembered that I have a jar of mustard! One ingredient lead to another and I ended up with what seem like a Honey Mustard marinade! The roast chicken turned out awesome and moist! I served my chicken with a simple garlic butter pasta and some sautéed Cremini Mushroom and Broccoli.

HONEY MUSTARD (ROAST) CHICKEN RECIPE

Ingredients:

• 2 Chicken Legs, cleaned
• 1 tbsp butter

Marinade:

• 2 tbsp honey
• 2 tbsp mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp oil
• 1 tbsp rice vinegar (Sushi Vinegar)
• 2 tbsp cooking wine

Method:

Combine marinade in a bowl and whisk well to combine. Pour marinade in a zip lock bag and add chicken legs. Seal bag and massage chicken legs so that marinade will coat every nook and crannies. Let chicken legs marinade overnight or at least 6-8 hours as this will give you a more flavorful chicken!

Preheat oven @ 375 F. While oven is heating up, melt 1 tbsp of butter in a frying pan over medium high heat. Place chicken skin side down on pan and let skin brown and turn it to let the other side brown. Allow about 2-3 minutes on each side.

Place the browned chicken skin side up on a baking dish, baste skin with excess marinade and cover with foil. Bake chicken for about 40-45 minutes. Baste chicken skin generously with the excess marinade about 15-20 minutes into baking time. Cooking time will depend on the size of your chicken legs! Then remove foil, and change oven to broiling mode (high). Let chicken crisp up a little, and this would take about 2-4 minutes. Keep a close eye when broiling the chicken, as you do not want a burnt chicken! This serves two!

To test if chicken is done : Insert a fork in the chicken and It should go in easily. The juices should also run clear. For more chicken doneness test click here.