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Baked Chicken with Honey-Whole Grain Mustard Glaze

This recipe was created by Lucinda's son Calder. and he added a very important note: make sure to save the "lemony, chickeny juices" from the bottom of the pan. They can be used to enhance the flavors of the other dishes in your meal. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • servings: 4

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Ingredients

For the Glaze

  • 8 chicken thighs
  • 1/2 cup olive oil (maybe more)
  • 1 lemon (juiced)
  • Salt and pepper, to taste
  • Some fresh herbs (if you have them)
  • 1 tablespoon whole-grain mustard (Calder also used maple mustard and a little Dijon)
  • 1 or 2 tablespoons honey
  • 1/3 cup olive oil
  • A little salt and pepper

Directions

  1. Step 1

    Marinate chicken in olive oil, lemon juice, salt, pepper, and herbs, for at least 1 hour and up to a day in advance. Preheat oven to 375 degrees Fahrenheit. Rub big baking pan with olive oil or butter, place thighs skin side down.

  2. Step 2

    Bake for 20 to 25 minutes and turn skin side up. Bake for 10 more minutes. To make the glaze, add mustard, honey, and oil in a bowl in that order, whisk, add salt and pepper, whisk some more. Apply glaze with brush or spoon and broil for 5 minutes.

  3. Step 3

    Take out and let rest for a second, and make sure you save all those delicious, lemony, chickeny juices that collected in the pan.

Source
Mad Hungry, October 2010

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Reviews (13)

  • 14 Mar, 2014

    Great, easy recipe. Add some crushed garlic, marinade overnight and serve with fried rice. The best meal. You will probably surprise yourself (and family!)

  • 8 Jan, 2013

    Easy and fast great

  • 24 May, 2012

    I enjoyed the taste of the chicken. I thought there was too much olive oil though.

  • 12 Jan, 2012

    I have been cooking for years, and have learned that sometimes the heat tends to vary slightly from oven to oven. I suggest when cooking the thighs (skin side up), to add another five minutes of baking time, and elevating the cooking temperature slightly, if the skin isn't crisp. Just make sure the skin is crisp before basting, and broiling. All in all, this is a flavorful recipe for chicken, and my 22 yr old daughter loved it!. Try it when tired if typical barbecue sauce.

  • 12 Apr, 2011

    to answer Lillyofthecity's question. The video says that you need to put the chicken on broil for the last few minutes to get it crispy.

  • 12 Mar, 2011

    Can I cook pork instead of chicken? Have anyone try to use pork.

  • 7 Mar, 2011

    I tried this, and though I loved the flavor, the chicken didn't crisp up at all. The skin was slimy and we missed out on the great sauce because we didn't really want to eat the slimy skin. Any tips?

  • 7 Mar, 2011

    I tried this, and though I loved the flavor, the chicken didn't crisp up at all. The skin was slimy and we missed out on the great sauce because we didn't really want to eat the slimy skin. Any tips?

  • 12 Feb, 2011

    Absolutely delicious. Used the leftover chicken to make chicken salad. It was so flavorful.

  • 11 Feb, 2011

    I saw this today and tried it for lunch with Chicken legs..... It was great...I even cooked it in my NuWave oven....10 min or each side then 5 min for the glaze... It was simple and great....can't wait to have it again. Thank you

  • 9 Nov, 2010

    I FIXED THE CHICKEN, THE SALAD AND DRESSING . MY FAMILY LOVED IT, I WATCH MAD HUNGRY ON TV AND USE ALOT OF THE RECIPES. I AM MAKING THE CHICKEN FOR DINNER AGAIN TONIGHT. THANKS

  • 18 Oct, 2010

    Very easy and came out just as shown. I lined my pan with non-stick foil to help with the sticky wet cleanup. It was very tasty; did the potatoes, too.

  • 14 Oct, 2010

    I tried this recipe, and it just didn't turn out the same as it looked on TV. It didn't brown I had to cook it longer. It came out OK, but not great.