1/3 c Smooth Dijon mustard
1/3 c Honey
1 tb Olive oil
3 lb Chicken legs/quarters
Salt
2 Sprigs rosemary -OR-
A generous sprinkling of
- dried rosemary
Fresh ground black pepper
Preheat the oven to 350 F/175 C.
In a large bowl, mix mustard with the honey, and olive oil. Add a
pinch of salt and taste. Add more salt and mustard until you get
the flavor where you want it.
Salt the chicken lightly and lay the pieces skin-side up in a
shallow casserole dish. Spoon the honey mustard sauce over the
chicken. Place the rosemary sprigs in between the pieces of
chicken.
Bake for 45 minutes, or until the juices run clear when the meat is
pierced with a knife. Remove the casserole pan from the oven, use a
spoon to spoon off any excess chicken fat that has rendered during
the cooking.
Sprinkle some freshly ground black pepper over the chicken before
you serve.
