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Honey Mustard Chicken  [Watch Video]

½ cup honey
4 tbsp Dijon mustard
2 garlic cloves, crushed
4 tbsp olive oil, plus extra for oiling baking sheet
zest of one orange
4 chicken quarters
salt, pepper to taste

3 slices day-old bread
3 tbsp fresh thyme
1 tbsp fresh parsley
salt, pepper to taste

1. In a bowl, combine honey, mustard, garlic, olive oil, and orange zest. Season with salt and pepper. Mix well, then transfer marinade to a gallon-sized zip-top bag. Place chicken in bag, move around to coat, and place in fridge. Allow to marinate for two hours or up to overnight.

2. To make the breadcrumbs, combine all ingredients in a food processor and process until you get a crumbly consistency. Set aside.

3. When you’re ready to bake the chicken, oil a large baking sheet. Then, place chicken quarters on sheet, excluding any extra marinade in the bag. Then, gently coat chicken with breadcrumbs, pressing down to ensure they chicken is well-coated. Bake at 400 degress for about 40 minutes, or until thickest part of chicken reaches an internal temperature of 165 degrees.

Honey and Nut Brittle

Vegetable oil, cooking spray
1 cup sugar
½ cup honey
¼ cup water
1 cup chopped nuts
1 tsp cinnamon
1 tablespoon baking soda
1 tsp fleur de sel (optional)

Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees. Remove from heat, and whisk in baking soda until combined and mixture bubbles. Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.