Honey-Mustard and Garlic-Rosemary Chicken
I have been living with celiac disease and following a gluten-free diet since I was a toddler. This is a staple chicken dish for me because it is naturally gluten free, quick and simple to prepare – and tastes delicious.
Best Health magazine, October 2013; Image: Thinkstock
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tbsp extra virgin olive oil
- 1/3 cup Dijon mustard
- 1/3 cup honey (organic if you can find it)
- 640 g chicken thighs or drumsticks with skin (remove skin if you want to lower fat)
- pinch sea salt
- 4 cloves fresh garlic chopped
- 3 sprigs fresh rosemary each cut in half
- black pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350 F.
- Mix olive oil, mustard and honey in a bowl. Lightly season chicken thighs with sea salt. Put chicken in a greased casserole dish. Sprinkle chopped garlic over chicken, and put honey-mustard sauce over top. Put rosemary springs around.
- Bake for 50 minutes, then turn on the broiler and broil for two to five minutes, keeping an eye on it so it doesn't burn. Broiling with caramelize your sauce and make skin crisp. Remove from oven. Add pepper to taste.
Recipe Notes
Per serving: 520 calories, 27 g protein, 33 g fat (9 g saturated fat), 24 g carbohydrates, 0 g fibre, 130 mg cholesterol, 623 mg sodium.
