des in le Kitchen, one pot dishes, Paper Plate Chronicles, Uncategorized

Honey, Honey Mustard Baked Chicken

Hello!! Most of the kiddos are going back to school tomorrow and its time to get into the swing of things. I took today to get a head-start on getting back into the routine of things. No kids! but I will be seeing my little speech kiddie’s starting tomorrow and I’m equally excited and nervous to see what personalities and fun I will have this year.

With routine comes, meal prepping for the week. I decided to try making “Honey Mustard Baked Chicken” with veggies for my yummy meal of the week. I was probably still reminiscing over the Chick-Fil-A I had yesterday (I make my own sauce using their honey mustard). It was so delish! This is something to make for your honey (on intended), small group of people or picky little kiddie’s. Remember, to FOLLOW, REPOST, SHARE and COMMENT! 

Chicken Prep: 

Salt, pepper, rosemary (dried or fresh), garlic powder, old bay seasoning, dried minced garlic, pinch of sage, Tony’s and fresh onion.


Chicken thighs (this time I wanted to try skin and bone in for extra flavor and crispiness)

  1. Mix all together and set aside.


Veggie Prep:



Feel free to use any veggies you want. I chose carrots, potatoes and squash (Mario isn’t the biggest veggie eater so I hide my favorites in meals. SHHHHH, don’t tell!)

Cut up: potatoes, carrots and squash


Coat with olive oil, oregano, salt, pepper x garlic powder. Add in chopped onion, parsley x garlic

Place evenly in a oven safe pan

Time for The Honey, Honey Mustard sauce:



Now, I didn’t measure this out at all (real cooks never do! according to my grandma), I simply eye-balled how much I needed. I had so much chicken, I made another serving halfway through.


I used: dijon mustard, honey, grainy mustard, fresh lemon juice, salt, pepper and garlic powder. Add in 3/4 warm water. Taste it half way to see what you need to add more of for your tastebuds.


Baking directions:

  1. Heat oven to 400 degrees
  2. Add chicken on top of veggies in oven-safe pan.
  3. Add sauce on top*
  4. Sprinkle some dried Rosemary
  5. Cover with foil
  6. Cook for 1 hour minutes or until chicken juice runs clear and potatoes are cooked
  7. After chicken is cooked through, uncover and broil for the last 10-15 mins for a crispy skin



*You want to make sure veggies are covered to cook through and sauce is on top to ensure your chicken gets some love too.


*Check half way through to ensure sauce has dried out. If so, add a little bit (teaspoon or three) of warm water and shake pan a bit to move throughout.




Dont forget to COMMENT, SHARE, REPOST, LIKE …and remember, Always share a plate. 


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