Easy Baked Honey Mustard Chicken

I just copy and pasted this recipe from another cooking blog. The website address is at the end in case you want to check it out and so I don't take credit for the recipe.   It's one of the simplest and easiest recipes I have made and  probably one of the best.  I skipped the onion and garlic step, then made some mashed potatoes and green beans to go with it while the chicken was in the oven.  Sometimes the simplest things can be the best things.

Easy Baked Honey Mustard Chicken

Yield: serves 6

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients:

1/4 cup of grainy, course mustard
1/4 cup smooth dijion mustard
1/2 cup honey (I love Bee Raw Honey)
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
4 small sprigs of fresh rosemary

Directions:

In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this because this piece can be used for the whole recipe and go from stove to oven to table. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Notes:

Chicken thighs also work well. I prefer boneless skinless thighs, but you can use bone-in or skin-on if you prefer. I have also used pork chops, but I brown both sides of the chops first before baking.

adapted from Honey Mustard Chicken

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This delicious recipe brought to you by Good Life Eats
http://www.goodlifeeats.com/2013/03/easy-honey-mustard-baked-chicken.html

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