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honey-mustard chicken with thyme

November 16, 2011

Well hello! Long time no blog. In late September, my beloved Macbook died a painful death — hard drive permanently ka-put. But while I was terribly sad to see it go, I am warming up quite nicely to its successor (hellooooo, Macbook Pro. You are so sleek, so fast, so lovely!) But, it meant a longer hiatus from blogging than intended, as I scrambled to recover — unsuccessfully — a batch of recent food photos.

So now I’m making a fresh start with my new, sleek laptop, and I’ve finally gotten my act together to tell you about one of our new favorite weeknight meals: honey-mustard chicken with thyme. It’s a classic combination that I’ve made endless times, tweaking and streamlining the recipe method along the way. One of the realities I’ve  had to come to terms with since having a child is that honestly, I just don’t have hours and hours to tinker around in the kitchen anymore with finicky recipes. At least for the time being, the name of the game around here is delicious food with a minimum of fuss.

One of Miss A’s favorite things to do with me is help prepare meals. Now, granted, she’s only just about 2 – so this mainly entails stirring, mixing, pouring, and washing vegetables under my hawk-eyed supervision. But when I hear her little voice chime “I want to help mommy cookin’!,” I pull out the step stool and find her favorite spatula, and we get to work.

Into a measuring cup goes the honey, dijon mustard, some white wine, a little oil and vinegar, salt, pepper, and thyme leaves. She stirs it all together, then I pour it over some chicken — either a whole chicken cut up into parts, or if I’m pressed for time, chicken thighs — and let it marinate in the fridge for a  few hours.

When dinnertime approaches, I pop the whole pan, chicken and marinade together, in the oven. When the chicken is just about done and the sauce is bubbling, I switch on the broiler and brown it up for a few minutes, letting the marinade bubble and boil and thicken slightly.

Serve the chicken, with generous amounts of the sweet-tart sauce spooned over it, with oven-baked brown rice (that’s a post for another day, and boy does it rock my world!). Alongside some garlic-roasted broccoli, you’ll have happy tummies indeed.


Honey-Mustard Chicken with Thyme

loosely adapted from Bon Appetit

1/2 cup honey
1/4 cup dijon mustard
3 tablespoons white wine
3 tablespoons canola oil
1 tablespoon red wine vinegar
2 teaspoons fresh thyme leaves
1/2 tsp each salt and pepper
1 whole chicken, broken down into pieces and backbone removed, or 1.5 lbs boneless skinless chicken thighs


Place the chicken in a single layer in a container. In a medium bowl, mix together the marinade ingredients — honey through salt and pepper. Pour the marinade over the chicken, cover and refrigerate for at least 1 hour and up to 4 hours.

To bake, preheat the oven to 425 degrees and take the chicken out of the fridge while the oven preheats. If the chicken has not been marinating in the dish you’re going to bake it in, transfer it along with its marinade to a baking dish. I like to use a ceramic 9×9 casserole dish, or a 9×13 pyrex dish. There will be lots of marinade, and that’s okay (you’ll boil it and use it as a sauce later.)

Bake the chicken until the sauce is bubbling and the meat is cooked through, about 20-25 minutes for boneless skinless thighs, flipping the pieces halfway through. Turn on the broiler and broil the chicken for about 5 minutes (I keep the pan on the rack about 8 inches from the broiler – not the very highest level) until starting to brown in spots. You’ll want the marinade to be briskly bubbling and boiling for at least 5 minutes.

Serve, spooning the sauce over the chicken.

Serves 4-6.

18 Comments leave one →
  1. Betsy permalink
    November 16, 2011 11:11 pm


  2. Betsy permalink
    November 16, 2011 11:12 pm

    And I love how Miss A helps you in the kitchen 🙂

  3. November 17, 2011 12:29 am

    I am SO sorry to hear about your computer. I’ve lost a couple over the years so I definitely know how that feels. In fact, I thought I lost my current one but somehow, the mac geniuses were able to bring it back from the dead. Since then I’ve been militant about backing my files up. Regardless, this looks delicious and reminds me of a similar dish we ate as a family as a kid. I can almost taste it now.

  4. Roger Perrault permalink
    November 17, 2011 8:51 am

    I was going to try grilled sardines tonight but after reading this I am going to attempt this recipe. Thanks for sharing and welcome back!

  5. ger permalink
    November 17, 2011 6:09 pm


    The Macbook Pro and most Apple products are fantastic. Try the iMovie if you haven’t already. I love my One To One lessons that help me learn how to make slideshow ‘movies.’
    The granola/brownies were great, and the chicken recipe sounds easy, healthy and tasty..I will try it . Thank you. gp

  6. November 18, 2011 9:22 am

    “At least for the time being, the name of the game around here is delicious food with a minimum of fuss.” That’s the only game I play. 😉 [See:

    I love that your daughter helps you cook (I have another blogging friend who cooks with his 7-year-old son; see: – what a truly great gift you are giving her!

    This recipe looks awesome; I might have to give it a go one of these days… Thank you for sharing!

  7. November 21, 2011 8:25 pm

    This looks delicious, and so simple! It’s going on the list, and I bet it would be a great pre-Thanksgiving dinner, when we’re busy getting everything for the big day ready and just want something simple for dinner the night before.

  8. November 23, 2011 1:59 pm

    You’ve made me very hungry! Can’t wait to try these!

  9. CJ McD permalink
    November 26, 2011 8:31 pm

    “…delicious food with a minimum of fuss.”

    My mantra. Welocme back. We missed you.

    The recipe looks great!

  10. December 2, 2011 8:33 am

    This looks great. I can’t wait to try it!

  11. KimC718 permalink
    December 7, 2011 6:18 pm

    Let me use your return to thank you for this site. Very recently found it and have made several of your pizza recipes (we have a FNP tradition with sci fi viewing too) and a couple baking recipes, including several scones which were a big hit. Thank you so much!

  12. December 14, 2011 3:24 pm

    I’ve made this recipe 3 times since I discovered it on your blog, with absolutely no adjustments–it’s amazing! thank you!!

  13. December 29, 2011 10:58 am

    Oh, I absolutely love this! Going to try it tonight:)

  14. Also Amy permalink
    January 24, 2012 3:28 pm

    Made this tonight – an individual portion for my husband – a great hit, so thank you for the recipe. I used grainy mustard as we were out of smooth Dijon, and it seemed to work well.

  15. Kelly permalink
    March 6, 2012 9:12 pm

    I’ve been thinking of this recipe since I read it back in November. I finally tried it tonight and was thrilled to finally have a baked chicken recipe that I liked. I cut the honey a bit and we all thought we could increase the mustard a bit next time — maybe closer to a third of a cup of each. We loved the sauce!!! Thanks for sharing.

  16. April 17, 2012 2:49 pm

    Thanks for visiting my blog again. 🙂

    You can always subscribe by hitting the subscribe button to get my weekly post. 😉

  17. Ann permalink
    May 20, 2012 7:12 am

    I can’t wait to try this one, I usually buy honey mustard casserole base in a sachet – not any more hopefully. I would love your oven brown rice recipe you mention here too, if you can point me in the right direction please.

  18. Jennifer permalink
    November 27, 2013 3:01 pm

    Loved this recipe! Thank you for sharing!

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