Live Real. Eat Real.

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





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