Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 6 servings
The creamiest honey mustard chicken ever! It's so good, you'll want to eat the honey mustard itself with a spoon!
3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons AKL Maui lavender honey, or more, to taste
2 tablespoons chicken stock, or more, to taste
1 tablespoon olive oil
3 sprigs rosemary
1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
Preheat oven to 400 degrees F.
To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
In a large bowl, whisk together Dijon mustard, whole grain mustard, lavender honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.