Honey-Mustard & Herb Roasted Chicken

Makes 5

¼ cup

liquid honey

¼ cup

grainy Dijon mustard

3 tbsp

freshly squeezed lemon juice

1 tbsp

balsamic vinegar

1 tbsp

olive oil

2 tsp

minced garlic

2 tsp

minced fresh thyme

2 tsp

minced fresh rosemary

1 tsp

grated lemon zest

½ tsp

sea salt

¼ tsp

freshly ground black pepper

5 large

bone-in and skin on chicken thighs, (about 1½ lbs/680 g) 5 large chicken drumsticks (about 1¼ lbs/567 g)

5 large

chicken drumsticks, (about 1¼ lbs/567 g)

1 small

thinly sliced lemon

Whisk together all marinade ingredients in a small bowl or measuring cup.
Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat chicken with marinade. Refrigerate for at least 3 hours.
Spray a 9 x 13-inch baking pan or casserole dish with cooking spray (or line with foil).
Arrange chicken pieces in pan and pour marinade over chicken. Make sure chicken pieces aren’t overlapping. Scatter lemon slices over top.
Bake at 375°F for 45 minutes, or until chicken is cooked through and lightly browned on top. Delish!

Makes 5 servings