This is one of those incredibly easy recipes that you will wonder how you ever lived without it! It is my favorite easy meal and is a great way to utilize the less expensive cuts of chicken thighs and legs. My husband and children love this and it is a great addition to the meal rotation. Make it once and I guarantee you will make it again!
You will transform your pale and pink chicken pieces into this delicious and crispy roasted goodness!
First, preheat your oven to 350 degrees.
I started out with about 3 lbs of chicken thighs and legs. They actually came attached (they were cheaper that way) and I had to break them apart. EWWW! I felt like monster snapping chicken bones. I think I will spend the extra dollar or two to avoid that experience again. Sprinkle both sides generously with salt and pepper and garlic powder. Unseasoned chicken= unappetizing chicken!
Heat about a tablespoon of oil in your cast iron skillet (or oven safe pan) over medium heat until it is hot. Place the chicken pieces into the pan and cook for several minutes on each side until nicely browned. Mine was quite crowded, but they got along and browned up nicely.
While the chicken is browning, in a small bowl combine honey and dijon mustard and some herbs for flavor. I was going to add in about 1/2 tsp of dried rosemary, but since my husband doesn’t like the dried rosemary leaves (just the powder form) and I didn’t have any, I ended up using 3 drops of my rosemary essential oil (which my brand is safe for internal use FYI). If you have dried rosemary powder, or fresh rosemary sprigs, definitely feel free to use that. Or, you can also switch out and use thyme or your other favorite fresh or dried herb.
Drizzle the sauce over the chicken and pop it in the oven for about 40 minutes. Dark meat takes longer to cook and depending on the size of your pieces your cooking time may vary. You know it is done when it is tender and pulls off of the bone easily.
If your sauce has separated, remove the chicken and place it on a platter and using a whisk simply whisk together the sauce to incorporate it all into a nice cohesive sauce. You can then drizzle it over the chicken on the serving platter.
This dish is great paired with my perfect roasted potatoes