Baked Honey Mustard Chicken

Baked Honey Mustard Chicken (inspired by Good Life Eats)

2 1/2-3 lbs boneless skinless chicken breasts, tenderloins, or thighs (if using breasts, I like to cut them in half to make smaller pieces)

4 tsp olive oil

1/3 cup of grainy, course mustard

1/3 cup smooth dijion mustard

1/3 cup honey plus 2 Tb

1/2 of a small red onion, diced or sliced

2 cloves garlic, minced

salt and pepper

a few sprigs of fresh rosemary or thyme (optional)

Preheat your oven to 400 degrees. In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.

Heat the remaining 2 tsp of oil in a pan or dutch oven/braiser. Add the onion and a pinch of salt and cook over medium heat until softened and translucent. Add the garlic and cook for an additional 1 - 2 minutes, until golden and fragrant.

If you are using a dutch oven/braiser, remove from heat. If not, transfer softened onions and garlic to a casserole dish. Spread the onions and garlic over the bottom of the dish, as evenly as possible. Lay the chicken on top of the onions and garlic, making sure to leave about an inch of space around each piece. Don't overcrowd these! Salt and pepper the tops of the chicken pieces, then spoon the honey mustard mixture over the top of the chicken. Arrange herbs around chicken, if using.

Cover with foil/lid and bake for 20 minutes. Remove from the oven, uncover, and baste the chicken with the sauce. Return to the oven uncovered and cook for about 20-25 more minutes, until chicken is cooked through. Let rest 5-10 minutes before serving.