Redfield Recipes: Honey Mustard Chicken

Honey Mustard Chicken

Karl's recipe

5¹/₃	lbs	chicken thighs, skin on (roughly 10)
4	tsp	molasses
1	tsp	minced onion
1	tsp	minced garlic
¹/₂	tsp	Prudhomme's Poultry Magic (optional)
²/₃	cup	honey
2-3	Tb	dijon mustard
2	Tb	lemon juice
		flour for thickening gravy

Preheat oven to 450°F and grease 9x12 pyrex pan or spray with cooking spray.

Place chicken in pan skin side down. Dunk a teaspoon in the molasses and drizzle it over the chicken until decorative (three spoonfuls is about right). Sprinkle the onion and garlic evenly over the chicken. (Optional: lightly dust the chicken with the Poultry Magic.) Put the chicken in the oven and bake for 25-30 minutes.

While the chicken's cooking, whisk the honey, mustard, and lemon juice together to make the glaze. (If you like, add more honey, mustard, or lemon juice until it tastes right.)

Take the chicken out of the over and flip the thighs over so they're skin side up. Pour the glaze over the chicken and return it to the oven for another 25-30 minutes.

Gravy: When the chicken is done, pour the juices from the pan into a pot. Add flour and cook juices over low heat until the gravy is the consistency you like.

Excellent with mashed potatoes.