Honey And Mustard Baked Chicken And Rice Food

HONEY AND MUSTARD BAKED CHICKEN AND RICE

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Mix the honey, mustard, lemon zest and juice and the oil in a large mixing bowl, then season with salt and pepper. Add the chicken drumsticks and mix thoroughly to coat in the marinade (see Make Ahead).
• Spread the rice in an even layer over the base of a large shallow roasting tin. Arrange the leeks evenly over the rice and sit the chicken drumsticks on top (see tip).
• Pour some of the hot stock into the mixing bowl, stirring it into any remaining marinade, then pour into the tin around the chicken along with the remaining stock. Shake the tin a little to help the rice and stock combine evenly. Cover loosely with foil and bake for 30 minutes.
• After 30 minutes, remove the foil, drizzle a little extra honey over the chicken and return to the oven. Increase the oven temperature to 220°C/200°C fan/gas 7 and bake for 10-20 minutes more until the chicken is golden and cooked through and the rice is tender. Scatter with the parsley leaves and serve with extra lemon wedges for squeezing over, if you like.

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

QUICK HONEY-MUSTARD CHICKEN

Steps:

• In a small bowl, combine the honey, butter, mustard, orange juice and curry powder. Spoon half into a greased 8-in. square baking dish. , In a skillet, brown chicken in oil. Sprinkle with salt and pepper. Place over sauce; turn to coat. , Bake, uncovered, at 350° for 15 minutes. Drizzle with remaining sauce. Bake 5-10 minutes longer or until a thermometer reads 170°.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 325°.
• Arrange chicken pieces in a shallow baking dish.
• In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
• Pour over chicken pieces.
• Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

BAKED CHICKEN AND RICE WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 350°.
• Spread rice in a lightly sprayed or oiled 13x9 inch glass baking dish.
• Arrange chicken on top; pour broth over.
• Cover tightly with foil; bake 45 minutes.
• In a bowl, whisk together the yogurt, honey, mustard, soy sauce, ginger, salt, and pepper.
• Uncover baking dish; spread yogurt mixture over chicken.
• Bake, uncovered, until rice is tender and chicken is no longer pink in the center, about 15 minutes longer.

BAKED CHICKEN THIGHS AND RICE WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread the rice in a lightly sprayed or oiled 2-quart casserole.
• Arrange the thighs on top and sprinkle them with salt and pepper.
• Pour the stock over.
• Bake, covered, for 40 minutes.
• In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
• Spread the yogurt mixture over the chicken and rice.
• Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a small microwave-safe bowl, combine onion with butter. Cook on high power 2-3 minutes until onion is tender. Remove from microwave and add honey, mustard, salt, pepper. and curry powder. Mix well.
• Place chicken in a single layer in shallow pan. Pour sauce over chicken. Bake, uncovered, for 32-27 minutes until chicken is thoroughly cooked.

HONEY-MUSTARD BAKED CHICKEN

Steps:

• Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken. , Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce.

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).