COOK | CRISPY HONEY MUSTARD CHICKEN

 We have a thing for crispy things. At Korean BBQ, we cook our pork belly to extreme crispiness. Traci loves the duck skin that comes with Peking Duck. Joyce orders her in-n-out fries "well done" and I always order my hash browns extra-crispy. We seem to also have a thing for potatoes. But I digress. What I love about this chicken is that the skin gets crispy without having to bread and deep fry it. Using the oils in the skin to pan-fry the chicken skin-side down avoids the need for additional oil. Which I think makes it less unhealthy = more healthy...right?

I'm not one who loves mustard, but honey mustard? Yes, please! My little sister measured and mixed up the sauce which proves it's so easy, a fifth grader could do it. She also helped by picking green onions from our backyard. Little kitchen helpers are the best. She doesn't mind that I'm sometimes bossy (that's what big sisters are for, right?)

chickies after I fried them skin-side down in the cast iron skillet! Look at that golden brown crispiness!

Pour on that homemade garlic honey mustard!

BAKED HONEY MUSTARD CHICKEN RECIPE

Recipe Adapted From I am a food blog

serves 6-8

• 1/4 cup honey
• 4 TBS yellow mustard 
• 2 TBS whole grain mustard 
• 2 TBS dijon mustard 
• 3 cloves garlic, minced
• salt and pepper
• 6 chicken thighs, bone-in skin on
• 6 chicken drumsticks, bone in skin on 
• 1/2 lemon, optional
• 1/8-1/4 cup green onions, sliced 

1. Preheat the oven to 350°F.
2. In a  measuring cup, whisk together the honey, mustard, and garlic. Taste and season with salt and pepper.
3. Pat the thighs & drumsticks dry with a paper towel and season generously with salt and pepper. 
4. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 pieces of chicken skin side down. Brown for 5-10 minutes undisturbed until golden and crispy. Remove from the pan and place in a large oven-proof casserole dish (skin side up). Brown the remaining pieces of chicken, 4 at a time and place in the oven-proof dish. (The skin with get crispier if you empty out the skin fat from the pan between batches.)
5. Pour on the honey mustard mixture. Bake until the chicken is cooked through (165 degrees F if using a meat thermometer), 30-40 minutes based on size. If  you want your chicken skin to get crispy, move the dish to the top 1/3 of your oven and turn on the broiler for a couple minutes, watching closely to make sure it doesn't burn. Remove it from the oven, squeeze on some lemon juice (optional) and sprinkle with green onions!

I love adding green onion to everything I cook. It adds great color (my favorite color is green) and freshness to any dish! Plus look at all that honey mustard sauce at the bottom of the dish. Perfect over rice!

xoxo, allison