Hot Mustard and Honey Glazed Chicken

Made this according to the recipe with Colmans dry mustard and bone-in thighs. While the sauce seemed very strong before cooking, it was really delicious after. I did add a red onion cut into wedges, and it was a nice addition. Next time I'll line the sheet pan with foil, as the honey really burned at the edges of the pan. Also I'll try avoiding adding oil to the chicken before baking. The end result, as written, was a bit oily for our taste.

My vegetables needed more time, too - even though I'd given the potatoes a 15-minute head start. I certainly wasn't overpowered by the (Colman's English) mustard and will try to get the Asian mustard powder when I make it again.

I made this tonight (4/26/2024) with boneless, skinless, chicken thighs. I too was shocked by the recipe calling for 1/4 cup of hot mustard powder. I made the dish according to the recipe and was pleasantly surprised to find that the honey did totally mitigate the strength of the mustard. My wife was a little disappointed that the mustard wasn't more prominent. I put all of the sauce in and around the chicken during the cooking process so there so there wasn't any left to put on the chicken.

Easier to weigh components of sauce: Dry mustard 20 gm Honey 120 gm Soy sauce 40 gm

Best chicken recipe! Easy to make. I have impressed guests with this entree served with Jasmin rice and ginger carrots.

Household favorite, leftover roasted carrots and chicken great for next-day lunch salad per notes. Used a generous 2 Tbs. of (wet) Coleman's and gave it sufficient kick without being completely sinus-clearing. Cooked 30 min convection roast and came out perfect, but watch to make sure vegetables don't get burned. Pan juice unnecessary - I really only had chicken fat cooked off which didn't need bc skins came out nice and crispy anyway.

I love this recipe. It's so easy and so delicious. I used Coleman's mustard and it works great. I kept the carrots pretty large (basically just halved them), and used tiny whole new potatoes. I cooked it for about 40 minutes total.

Mine looks nothing like the picture nor did it have any heat, but I confess I used plain mustard powder. The sauce had a real kick until it got cooked down, then nada. If I try this again, I’ll marinate the meat before cooking and maybe cook down the reserved sauce as a glaze. I think some roasted bok choy would be lovely. It came together pretty easily but no one was knocked out by it.

Made this exactly as written except only used bone-in skin-on thighs (no drumsticks) because that's what I had on hand. Cook time was more like 45 minutes for me but both chicken and vegetables were done at the same time and tasted delicious. The raw sauce is QUITE potent - clear your sinuses kind of hot, but once cooked it mellows out a lot and was very good. I highly recommend lining your sheet pan with foil or parchment. I didn't and it was a giant mess.

Love this recipe. Cook chicken wing instead of chicken pieces. Marinated the chicken wings with half of the sauce for three hours. Cut the carrots into French fry size sticks. Used sweet potatoes in lieu of regular potatoes and cut it to fry size as well. Everything else follows the recipe. Amazing flavors, especially lemon juice mixed with chopped scallions. It's a keeper.

made this tonight with wings, it was divine!

This was a big hit! I used just three tbsp of Coleman’s mustard so as not to blow my face off, and it provided the right amount of heat. I used only thighs, and I basted them every 15 mins (and flipped them for one of those periods). Took more like 45 mins. Came out juicy and gooey and pretty and hearty.

I felt the sauce needed a little something so I added ~1 tsp five spice powder & a bit of MSG. We had it with acorn squash and carrots. So tasty

We followed the recipe as indicated and didnt find the mustard to be too overpowering, but we like mustard and honey. Would recommend!

Made with pantry supplies, so buckwheat honey and dijon mustard, so it was not too spicy. I also baked my sheet pan meal for 40 minutes so everything was cooked through. Mixing the leftover sauce with pan juices was a great touch; my guests really loved it.