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Ingredients (7)

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder or 2 cloves minced garlic
  • 1 teaspoon dried parsley or 2 tablespoons minced fresh Italian parsley
  • 2 (3- to 3-1/2-pound) broiler chickens, cut into 8 pieces (ask your butcher to do this)
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We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This crowd-pleasing honey-mustard chicken by Rachel Harkham is as versatile as it is easy to make. Serve it alongside a simple salad and some boiled potatoes and you’ll make lots and lots of friends.

This dish was featured as part of our slideshow of Hanukkah recipes.


  1. 1Preheat the oven to 350°F and arrange a rack in the middle. Place the mustard, honey, oil, salt, garlic, and parsley in a medium bowl and whisk until evenly mixed. Pour over the chicken and turn the pieces to evenly coat.
  2. 2Place the chicken skin-side down in a large casserole or 13-by-9-inch baking dish. Bake, turning occasionally, until cooked through, about 45 minutes to 1 hour.
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