Honey Mustard Chicken

I am a bit peeved with Tastespotting (yes, again).  What do they have against real food in it’s natural state?  They’ve turned down both the picture of the steak, citing poor composition, and the ramps because it’s not a compelling image subject?!?  I have a sneaking suspicion the photo of the purple asparagus is going to be nixed for the same reason.  For what it’s worth, all three photos were turned down by Foodgawker as well, but I’m so used to being rejected by them it barely registers on my radar anymore.

Bite me, Tastespotting and Foodgawker.  Not everything can be a %$&@ing overexposed cupcake.

Wow.  That feels better.

Moving forward.

I know I said I wasn’t going to cook with any natural sweeteners for awhile, and I’ve kept to that.  This is a recipe I’ve had hanging around for awhile and have been meaning to post.  Besides, there’s not all that much honey in it and it is REALLY GOOD – the chicken was just so moist and tender, it darn near melted in your mouth.  Beloved and The Young One didn’t so much eat this as inhale it, and pleasing the males in this house is mostly what it’s all about.

I have another reason for posting this recipe – there’s a bit of a push going on in the paleo community about eating on a budget; apparently the two biggest objections (outside of zOMG – TEH SATURATED FATS WILL KILLZ U!!1!) are that paleo is boring and too expensive.

I laugh in the face of your “boring” excuse.

Nor does it have to be expensive – since I added the “paleo/primal” category to the recipe section, I’ve accumulated over five pages in the budget category alone.  If you’re mindful of what is in season and on sale, wherever you shop, eating good quality meats and fresh produce doesn’t have to cost an arm and a leg.  Today and tomorrow’s recipes will reflect that.  I am also planning a post that will go up in the next couple of weeks where I’ll talk about how eating a paleo/primal/real food diet not only doesn’t have to be expensive, but about how processed crap can be more expensive (something I’ve touched on before, even before changing how I eat).

Chicken leg quarters are almost always pretty inexpensive and when they’re on sale they can be downright cheap – a local store here in Podunk has them for $1.29/lb. this week.  Add in the cost of 1/3 cup mayonnaise, two tablespoons of Dijon mustard, two tablespoons of honey and salt and pepper, and you have a main dish for 4 people that cost under $5.  I served this with sweet and sour cabbage that gave me about 8 servings for about $4 (I’ll break all of this down in the upcoming post).  You can’t feed a family of four for under $10 dollars at McDonald’s, even if you’re eating off the dollar menu (assuming everyone has a burger, fries and drink).

Anyhoo.  Honey Mustard Chicken.  Nutritious, easy, economical and inhalable.

Honey Mustard Chicken

Honey Mustard Chicken

serves 4

1 1/2 pounds chicken leg quarters, about 4
salt and freshly ground black pepper
1/3 cup mayonnaise, preferably homemade
2 tablespoons Dijon mustard
2 tablespoons honey

Preheat the oven to 425 F.

Rinse the chicken leg quarters with cold water and pat dry with paper towels; lay the chicken, skin-side up, in a 13″x9″ baking dish. Sprinkle with salt and pepper.

In a small bowl, whisk together the mayonnaise, mustard and honey with a fork. Spread the mixture evenly over the chicken.

Place the chicken in the oven and roast for 15 minutes. Reduce the heat to 375 F, and continue roasting for another 20 to 25 minutes or until the juices run clear when pricked with a fork.

Remove from the oven and allow to rest for 5 minutes before serving.

Printable version (requires Adobe Reader)

Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday

27 thoughts on “Honey Mustard Chicken”

  1. First of all:

    “Bite me, Tastespotting and Foodgawker. Not everything can be a %$&@ing overexposed cupcake.”

    That is the quote of the day!

    Second: don’t forget “composition too tight.”

    Third: that chicken looks excellent – I’m saving this recipe.


    1. First: You gotta love someone with a blog called “The Haggis and The Herring.”

      Second: I immediately bookmarked your recipe for Creamy Indian Cabbage Casserole. I love me some cabbage.

      Third: Let’s hear it for the mutual admiration society – w00t!

  2. I hope more people will use your “Budget” tag on Chowstalker! I honestly can’t understand why those other sites would reject your photos and those of other great food bloggers but I guess that is part of the appeal…a bit of a mind game maybe? Kind of mental abuse!! 🙂 Their loss, our gain!

    But about the chicken…zOMG!! It’s looks so good!

    1. I made a new tag at Chowstalker?! Well, go me! LOL

      I hope it becomes popular, with all this talk of “paleo on a budget” that’s been going on. It certainly couldn’t hurt.

  3. Cooking from scratch is always cheaper then eating out. It, also, tastes better and is better for you. Send me the sweet and sour cabbage recipe, it sounds fabulous.

  4. NOM. We should try this with the new chocolate mustard, even if it takes it out of the budget category!

  5. What is wrong with those people?? There is nothing wrong with a good steak. For those that say that you cannot eat healthy on a budget they are wrong. We live on a limited budget and we eat healthy. Everything from scratch and pay extra for the better product…and the thing is we are so much healthier, which means we are not spending money on doctor visits, perscriptions, over the counter crap…ect…When I had to take little man to the doctor to have a skin tag removed a month ago or so, the doctor basically said it is unheard of to have children that don’t have at least 6 colds a year or at least to be sick with something and we just aren’t ever sick.

    I also wanted to tell you that since I have been taking 3 T a day of coconut oil(put it in my tea & fry my eggs in it)and putting on my entire body instead of lotion, my energy has increased, I am slowly losing weight and my skin has never felt so soft.

    Happy hump day Jan! XX

    1. I have become quite enamored with coconut oil since giving up butter – OMG, it is just decadent on a baked sweet potato. I’ve learned, though, not to eat it right before bed, though. That energy you mentioned? Will have you bouncing up and down all darn night.

    1. LOL – thank you. However, I am but a rank amateur next to my Beloved.

      I’ll ask how much he charges. 🙂

  6. I’m with Dan – those two sites can bite me, too. Your food photography is always so stellar and stunning – they’re probably intimidated by your Mad Skillz. 😉

    Definitely cheaper to cook from scratch – and so much more fun! I’m totally adding this to my ever-growing list of yumminess to try from you! 🙂

    1. Thank you, Stacy! I don’t know how mad my skillz are, but still – “not a compelling image subject” is a piss poor reason to turn down a beautiful – and relevant – photograph.

  7. Mmm, chicken and honey, so good together, I’m on the whole30 challenge so my chicken stays honeyless, but I am a big fan of chicken legs, I just make mine with a lot of spices and herbs…leftovers are great in a salad…

    I was wondering, because I can’t tell all that well from the picture, did you get the skin all nice and crispy…

    Love, Jules

    1. OMG, Jules – talk about a fantastic food photographer! I humbly bow in your presence. Wowza!

      The skin wasn’t crispy like you’d get with fried chicken, but it had a very nice texture. It was also damn tasty.

      I’m psyching myself up to do Whole30 next month, so come back in June and I’ll have all sorts of stuff for you. LOL In the meantime, try my garlic mayonnaise roasted chicken recipe out – perfectly suitable for Whole30 and a delicious way to roast a chicken.

      1. Hehe, thanx for that lovely reply…

        I often give the chicken another go in bacon grease if I think the skin doesn’t have enough crisp to it…Whole30 is
        definitely a challenge…especially the letting go of sweet things, out of all the things to let go that’s always the one I have most trouble with…

        I will check it out…now that I have this tiny magimix food processor, making mayo is like the easiest thing ever…

        Love, Jules

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