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Honey-Mustard Chicken


For this year’s Rosh Hashana I went back to basics. Gefilte fish, matzah ball soup and for the main course…Honey-Mustard Baked Chicken.  It was so great, light and of course, in the spirit of the holiday, sweet!  It’s so easy to make too!

Serves 4


  • 1 chicken, cut into pieces (ask your butcher to do this and spend a little more to get organic – worth it)
  • 1/4 cup mustard (Dijon is preferred but I used regular mustard and it was fine)
  • 1/4 cup honey
  • 1/8 cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder or 2 minced garlic cloves
  • 2 tablespoons chopped or ground parsley


Preheat oven to 180C

Place Dijon mustard, honey, oil, salt, garlic and parsley in a medium bowl and mix. Pour over chicken and turn pieces to evenly coat.

Place chicken skin-side down in a large casserole. Pour the mixture over chicken and to coat evenly .

Bake chicken 1 hour-1.5 hours.

As for a side dish  – Carrots and sting beans were great!


  • 2 pounds green beans, washed and trimmed
  • 8 ounces carrots, peeled, cut into strips
  • 2 tablespoons butter


Cook beans and carrots in separate pots until tender.

Drain the veggies. Heat up the butter in a small pot and add the veggies – stir, season with some salt and pepper

Serve Warm

Shana Tova! (Happy new year!)


About healthylion

My name is Leonora, I'm a musician/internet marketer/ wannabe cook.

One response »

  1. Yum! Looks really good. I’m always looking for new ways to make chicken.


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