Honey mustard Rosemary chicken

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This is an incredibly delicious and stupendously simple recipe that makes great tasty chicken you can pair with dozens of different vegetables and side dishes. I love that it uses stock pantry items I always have on hand: Honey and Mustard. I like to use dark meat thighs for this but you could just as easily use breast meat. (Don’t be fooled into thinking the dark meat is fatty, it’s untrue, it has slightly more fat, but also has greater levels of things like taurine, making it heart healthy especially for women, so say studies)

Recipe adapted from “GoodLife Eats“.

Marinate chicken at least half hour in mix of:

1/4 cup Honey

2 Tbsp each Course grain and Dijon Mustard

Several sprigs Rosemary

2 cloves Garlic

Olive Oil

1-2 large Onions (I love onions)

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Slow Sauté onions in pan with olive oil and separated sprig of rosemary. Add garlic at end of cooking and then marinated chicken with another 1-3 sprigs of rosemary on top. Place in  350 degree oven for 45-60 minutes, you can up the temperature to 400 at end to baste and condense sauce.

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Take out of oven. One of my favorite ways so far (and this freezes fabulously) is to cook great quality egg noodles, and saute green beans with mushrooms and add to the chicken mix. Delicious, easy and full of goodness.

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