Honey Mustard Chicken

This dish is finger licking good!!  It is so simple to make and I guarantee you'll be wanting seconds. 

If you don't have coconut water, simply replace with water, or you can add some liquid chicken stock. 

If you don't want to use a whole split chicken, you can use about 8 chicken thighs, or pieces, but please ensure to leave the skin on and the bone in.  This ensures the meat is tender and juicy.  Remember to check the time if using chicken pieces as they will cook faster in the oven. 

This takes 35-40 mins to cook and about 5 mins to devour.  Enjoy!!!
 

Ingredients

 

3 tablespoons Dijon mustard

3 tablespoon whole grain mustard

3 tablespoons liquid honey

2 tablespoons coconut water

1 tablespoon olive oil

3 sprigs rosemary

1 whole chicken, split and flattened

 

Method

 

Preheat the oven to 180°C

In a bowl, combine all the ingredients except the rosemary and give it a good whisk with a fork.  Taste to see if you need more honey, mustard or coconut water to ensure you get it tasting just how you want it.

 

Heat a little extra olive oil in a large oven-proof pan over medium to high heat. Add chicken, skin-side down, and sear both sides until nice and brown.  Add the mustard mixture and then top with rosemary.

 

Place into the oven and roast for approxmately 35-40 minutes or until the juices run clear, basting once during the cooking process.

Serves 4-6.