Speedy Honey Mustard & Green Onion Oven-Roasted Chicken ((Part 7 of the “BUSY Mom Cooks” recipe series))
Lately, everything coming out of my kitchen has been “speedy”! I can’t even count how many Tamale Skillet Pie’s ((TSP)) I have made in the last month, but that little gem of a recipe has been making bi-weekly appearances for a while now. In an effort to break out of the TSP routine, and to make use of some things that have been hanging out in my deep-freeze for a while, I decided to whip up a few simple chicken dinners. This honey mustard chicken recipe was served on the same night as my Cranberry Orange Chicken with the simple function of “just in case the Cranberry Orange Chicken makes the kids gag or cry”.
I guess you could say this was the “back-up chicken”.
A few hours before dinner, I tossed a short-list of ingredients into a glass bowl, along with half a dozen chicken legs:
- ½ c honey (mine happened to have crystalized – which is NO PROBLEM. Don’t throw it out, just heat it in the micro for 30 secs and it will be smooth again. Or, if you are like me – leave it alone.)
- 4 T of your favorite mustard, I used Mild & Creamy Dijon
- 2-3 chopped scallions,
- S & P or your favorite seasoning blend to taste
Marinate until time to bake and then line them up on a baking sheet and bake for 25 minutes.
After they are cooked through, I flip the broiler on in order to help crisp the skin a bit.
And there you have it – dinner. ((whew))
- 2 lbs skin-on chicken legs
- ½ c honey (mine happened to have crystalized)
- 4 T of your favorite mustard, I used Mild & Creamy Dijon
- 2-3 chopped scallions,
- ½ t of each S & P or your favorite seasoning blend to taste
- Combine all ingredients and allow to marinate 4-8 hours. When ready to bake, preheat oven to 425° and line a baking sheet with parchment paper. Place chicken on lined baking sheet at least 1" apart & place into preheated oven. Turn chicken over to ensure even cooking halfway through cooking time. After chicken is cooked through and juices run clear ((approximately 25 minutes)) switch the oven to broil and broil for 2-4 minutes* until the skin crisps.
- *keep a close eye on the chicken at this point in the cooking process. The honey will burn quickly - so be ready to remove the chicken before it turns black.