When you’re in the mood to save some time, this chicken recipe freezes well and is a classic recipe you should have in your cooking repertoire. Here I made mashed potatoes and included raw green beans in a meal sized container, so it’s perfect for when it is reheated, as much as 3 months in the future. If you’re really organized, double this recipe in (2) 8″x8″ baking pans and you’ll have a dozen meals to save in your freezer until needed. That’s an accomplishment!
Honey-Mustard Rosemary Chicken Thighs
Prep time
Cook time
Total time
Delicious and flavorful sauce made right in the pan!
Author: Linda Davis
Recipe type: Entree
Cuisine: Californian
Serves:: 6 meals
Ingredients:
- ¼ C grainy German style mustard
- ¼ C Maille Dijon mustard
- ½ C Honey
- 1 ½ T Rosemary leaves, chopped
- 1 t Soy sauce
- 6 boneless, skinless chicken thighs
Directions:
- Preheat the oven to 350 degrees F.
- Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
- Combine the grainy mustard, Dijon mustard, honey, soy sauce, and rosemary in a large bowl.
- Add the chicken thighs and toss to coat.
- Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top.
- Bake, uncovered, for 40 minutes, or until the thighs register 165 degrees.
- Spoon sauce over the thighs and serve.
