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

Ingredients:

• 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

Method:

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!

 

Ingredients:

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

Method:

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!)