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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).

Source: Mad Hungry, October 2010
Servings

Ingredients

For the Glaze

Directions

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53
  • Pamdoleezza Rice
    3 SEP, 2014
    This was delicious! I needed a way to use the whole grain mustard I bought and this was perfect. I did a few things differently the first time by adding fresh garlic, parsley, rosemary, and oregano as the seasonings, added a few tablespoons of the mustard in the marinade, and I sliced boneless, skinless chicken breasts. Tonight I used the same ingredients as before but added the honey into the marinade to skip the glazing. I can't wait until it's out of the oven!
    Reply
  • mommydre
    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!)
    Reply
  • Donna Simon
    8 JAN, 2013
    Easy and fast great
    Reply
  • dakota123
    24 MAY, 2012
    I enjoyed the taste of the chicken. I thought there was too much olive oil though.
    Reply
  • crazyeyes
    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.
    Reply
  • SunshineOnMyMind
    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.
    Reply
  • JB_317
    12 MAR, 2011
    Can I cook pork instead of chicken? Have anyone try to use pork.
    Reply
  • MS12537332
    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?
    Reply
  • MS12537332
    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?
    Reply
  • Mamaha3
    12 FEB, 2011
    Absolutely delicious. Used the leftover chicken to make chicken salad. It was so flavorful.
    Reply

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