Honey Mustard Roasted Chicken

Who is enjoying my lazy cooking kick? So long to complicated casseroles and tiresome dishes that take time and patience. Lately, I have been craving hearty, comforting food that I can cook at a moment’s notice with just about anything that I have in the house. You know what I always have in the house? Frozen chicken breasts, ready to thaw at any old time. Why don’t I make easy chicken recipes a little more often? Why does everything need to be complicated?
That’s where this recipe came from. Simple, convenient, delicious.
*This recipe is about proportions, not measurements. You need enough shallots to cover the bottom of the pan, enough glaze to cover the chicken, enough cooking time to make sure the chicken juices run clear, etc…*
Honey Mustard Chicken

Mustard (Dijon, white wine, grainy, whatever you have on hand. Just don’t use super spicy mustard, as that isn’t the flavor profile of this dish)
Chicken pieces, skin on or off(or a whole chicken if you have that on hand)
Salt and pepper

 1)Preheat your oven to 350 F. Prepare the shallot much the way you would an onion: Slice off the stem and root,

 slit it down the middle to remove the skin,

 and slice the shallots into thin slices.

 2)Layer the shallots and the (rinsed! Always rinsed!)chicken into a foil covered baking dish.

 The chicken pieces can all be touching each other, as long as they are not overlapping completely.

 3)Measure out the mustard and the honey into a bowl. I like to start with a ratio of 2/3 honey and 1/3 mustard. You can always change the ratio later on.

 4)Vigorously stir the mixture until it becomes totally emulsified. Add the salt and pepper.

 5)Taste, taste taste! You want a piquant, sweet-and-sour taste that starts with a mustardy tang and finishes with the sweetness of honey. That is how I like it anyway. You taste and add and alter as you see fit.

 6)Pour the marinade on the chicken. You really want to slather that on there – too much is never enough.
That’s what she said.

 7)Cook until the juices run clear when the thickest part of the dark meat is punctured.

 8)Serve and enjoy.

 This chicken is everything that is great about food. It is easy to prepare. It is inexpensive. You can make it at a moment’s notice. Pretty much anyone will enjoy it. And it tastes delicious. Crispy skin, lacquered with sweet, tangy glaze, giving way to tender, moist chicken. The shallots beneath melt into sweet translucent slices, perfect for layering on a leftovers sandwich. This chicken is delicious with orzo, rice or potatoes, and tastes fantastic served cold the next day for lunch.

Lazy cooking never tasted so good. 


  1. Outstanding use of the shallots; that's something I feel is not used nearly enough. For how many people were you cooking? That's a lot of chicken.

  2. Fritos and Foie Gras says:

    @Justin-This was for 8 of us, and we had some leftovers. LOVE this the next day! I love shallots too – they are so delicate and sweet.

  3. Why do you always rinse the chicken?

  4. Fritos and Foie Gras says:

    @Hungry-sometimes there are little bits of (okay, kind of gross…)dried blood on chicken. Also, if you buy kosher chicken (which I occasionally do), there are some bigger feathers besides the little pin feathers that burn off in the oven, and I definitely don't want to be eating those. Rinsing the chicken ensures that the only thing I am eating is the bird!

  5. How long would you approximate cooking time to be? And how hot was your oven? Life's great questions 🙂