Honey Mustard Chicken

Ingredients

• ¼ cup honey mustard
• ¼ cup white wine
• 22 ounces skin-on bone-in chicken pieces
• 1 tablespoon olive oil
• 1 sprig rosemary
• 1 large clove garlic, crushed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ lemon, sliced thin and seeds removed
• Parsley, minced for garnish

Instructions

1. 1
   Preheat to 350 degrees F.
2. 2
   Make the sauce by whisking together the the honey mustard and wine. If you don't have honey mustard, you can make it by mixing together 2 tablespoons of mild honey with 2 tablespoons of dijon mustard.
3. 3
   Season the chicken on all sides with salt and pepper.
4. 4
   Heat a heavy bottomed, oven-safe pot that's just large enough to hold the chicken in a single layer over medium-high heat until hot.
5. 5
   Add the olive oil, rosemary and garlic and fry until fragrant. Add the chicken, skin side-down, making sure the garlic and rosemary don't get trapped under the chicken. Fry undisturbed until golden brown (about 3-4 minutes).
6. 6
   Flip the chicken and then immediately pour the honey mustard sauce all over every piece of chicken. Top each piece of chicken with a slice of lemon.
7. 7
   Place the pot in the oven (uncovered), and bake the chicken for 30-35 minutes (or until an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees F.
8. 8
   When the chicken is done, sprinkle the minced parsley on top and serve.