Yesterday I created my Creole Collard Greens with Smoked Turkey, I knew I would have plenty of leftovers.
I decided what better to serve all those leftovers with then Roasted Honey Mustard Chicken!
This is one simple dish people, but the flavor is huge!
Ingredients are key, please use excellent mustard and mayonnaise.
Start off by making a quick marinade of Dijon mustard, honey, and mayonnaise.
Don’t forget to season the marinade with the spice rub.
Reserve 1/2 cup of marinade to baste the chicken with during the last 30 minutes of cooking time.
Roasted Honey Mustard Chicken
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes + marinating time
Total Time: 1 hour 40 minutes
4 chicken breast, bone-in, skin-on
1 cup Dijon mustard
1 cup honey
1/4 cup Best Foods mayonnaise
1 lemon, juiced
3 cloves of garlic, minced
2 tablespoons Italian parsley, chopped
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
pinch of cayenne pepper
extra virgin olive oil
Rinse chicken, pat dry. Mix seasoning blend together and set aside.
Mix mustard, honey, and mayonnaise together. Add 1 tablespoon of seasoning blend to marinade and mix well. Reserve 1/2 cup of marinade to baste the chicken with as it cooks.
Coat chicken with about 2 tablespoons of olive oil. Rub olive oil on both sides of chicken. Season chicken on both sides with remaining spices.
Add lemon juice, garlic, and parley on top of chicken. Pour marinade over chicken, making sure to coat both sides well.
Cover chicken and refrigerate for about 4 hours are overnight if possible. Remove chicken from refrigerator 30 minutes before roasting.
Preheat oven to 350 degrees and roast chicken for about 1 hour. After 1 hour start basting chicken every 10 minutes for 30 minutes, with marinade.
Broil for a few minutes if desired. Allow chicken to rest for 10 minutes before serving.