Wednesday, March 10, 2010

Honey Mustard Chicken

Monday night, I noticed some chicken leg quarters defrosted in the fridge. When I asked my dad about them, he said we needed to cook them. So I started thinking about a recipe for chicken that didn't require me to debone them and all that. And then I remembered reading this recipe in a recent issue of Simple and Delicious (I got a subscription for Christmas!). It was pretty yummy so I thought I'd share the recipe. You can find the original here.

Honey Mustard Chicken

(Photo complements of Simple and Delicious)

  • 1/2 cup honey
  • 1/4 cup prepared mustard
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 6 chicken drumsticks
  • 6 bone-in chicken thighs


  • For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan; brush with remaining sauce.
  • Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 180° and chicken juices run clear, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Yield: 6 servings.

Keeping Picky Eater #1 and #2 (mom and brother) in mind, I split the recipe in half. 3 chicken leg quarters were cooked honey mustard style. I set the other 3 in a pan and sprinkled them with salt, pepper, garlic powder, seasoning salt, Tony's Cajun Seasoning, and some dried onions. I added a little olive oil when it was cooking to add a little moisture.

On another note, I just wanted to share this blog that I follow. Blueberry Moon has some super cute craft ideas and some YUMMY recipes! And she has another blog with encouraging scriptures and I think that's a really great idea!- Faith S.O.S.

Well that's all for today. I have to get moving... Oh the joys of nursing school!


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