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So, let’s say you’ve got a lot on your plate {pun intended} after the kids get home from school.  Maybe, it’s soccer practice, a baseball game, piano lessons or Cub Scouts, but you’ve got to get dinner on the table in a hurry tonight.

Does any of this sound familiar, by the way?

This may be the recipe for you and you can vary the ingredients according to what you like and/or have on hand in the pantry.  For example, I added tarragon to the honey-mustard sauce.  You may prefer thyme.  You could use a different type of mustard.  A little more orange juice.  You get the idea.

Clean up was quick because I covered my baking sheet with two heavy-duty pieces (overlapping slightly) of aluminum foil.  Once the baking sheet had cooled, I just tossed them.

 I have to apologize for these photos.  The lighting is a little off with the very cloudy days we are having this week.  {I’m not complaining as I love those types of days.}

I used 2 lbs of bone-in chicken breasts for this recipe.  For the honey-mustard sauce you will need 1/3 cup Dijon mustard, 1/3 cup honey, the zest and juice of 1 orange, 1 tbsp of dried tarragon.  Use a whisk or a fork to combine.

1. Place the chicken skin-side down on the baking sheet and brush with sauce.  Turn chicken over, pull back skin and brush the sauce underneath the skin.  2.  Then replace the skin and brush on more of the sauce.  3.  Bake chicken in 400 degree oven 30 minutes or until juices run clear.

{Let me know what you’re making for those busy week nights and if you are looking for another chicken dish made with a honey glaze, click HERE.}

Honey-Mustard Chicken

Ingredients

1/3 cup Dijon mustard

1/3 cup honey

1 tbsp dried tarragon

zest and juice of one orange

Kosher salt and freshly ground black pepper

2 lbs bone-in chicken breasts

Method

Pre-heat oven to 400 degrees.  Wash and pat dry chicken.    Season with salt and pepper.  Cover baking sheet with heavy-duty aluminum foil wrapping around edges.  Whisk together first 4 ingredients.

Place chicken skin side down on prepared baking sheet.  Brush with honey-mustard sauce.  Turn chicken over and gently pull back skin.  Brush on sauce.  Replace skin and brush with honey-mustard sauce again.

Bake in oven for 30 minutes or until juices run clear.

Serves: 4

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