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Baked Lavender Honey Mustard Chicken

Recipe compliments of Alii Kula Lavender.
Featured in the Honolulu Star-Advertiser on February 25, 2015.

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Ingredients:

Baked Lavender Honey Mustard Chicken

Mustard rub:

  • 1 tablespoon olive oil
  • 1 tablespoons whole grain mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 8 bone-in, skin-on chicken thighs
  • 3 tablespoons Dijon mustard
  • 3 tablespoons whole grain mustard
  • 3 tablespoons local lavender honey or more to taste (available at specialty stores and online)
  • 2 tablespoons chicken stock or more for desired consistency
  • 2 tablespoons olive oil for pan frying
  • 3 sprigs fresh rosemary

Directions:

  1. Preheat oven to 400°F.

Mustard rub:

  1. Combine olive oil and whole grain mustard.
  2. Season with salt and pepper.

Chicken:

  1. Using your fingers or a brush, work mustard rub onto both sides of chicken; set aside.
  2. In a large bowl, whisk together mustards, honey and chicken stock.
  3. Add more chicken stock as needed until desired consistency is reached; set aside.
  4. Heat oil in a large oven-proof skillet over medium high heat.
  5. Add chicken, skin-side down; sear both sides until golden brown, about 2-3 minutes per side.
  6. Add honey mustard mixture and sprinkle rosemary.
  7. Place into oven and roast until cooked, reaching an internal temperature of 175°F, about 25-30 minutes.
  8. Serve immediately.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 37 g fat, 9 g saturated fat, 185 mg cholesterol, 400 mg sodium, 8 g carbohydrate, 0 g fiber, 7 g sugar, 31 g protein

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