Here’s an easy chicken recipe which tastes great with or without our Southern Potato Salad. I should get my hungry husband to testify to the deliciousness of this chicken, since he ate the entire contents of the platter pictured above. He would have to add that Honey-Mustard Baked Chicken tastes as good cold as it is hot.
This recipe is versatile. While it calls for 2-1/2 pounds of chicken pieces, the chicken pieces I cooked weighed at least a pound more than that. The recipe, though, made an adequate amount of the honey mustard sauce for that amount of chicken. However, I did add about 20 minutes to the total baking time.
Ingredients
- 2-1/2 pounds chicken pieces
- salt and black pepper, to taste
- 3 tablespoons butter
- 1/4 cup plus 1 tablespoon honey
- 1/4 cup plus 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F.
- Season the chicken pieces liberally with salt and pepper, and set aside.
- Melt the butter in a 9×13-inch glass or ceramic baking dish. Add the chicken pieces to the pan.
- Combine the honey, mustard and lemon juice. Pour or brush evenly over chicken pieces.
- Bake for 30 minutes. Turn chicken pieces, baste with pan juices, and bake an additional 30 minutes.
- Makes 4 servings.
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