Honey Mustard Chicken II

By Addie

Moist and flavorful, this chicken is a real treat. With just 15 minutes of prep time, you'll be out of the kitchen quick! Richard Gallop - Pueblo, Colorado

Ingredients

• 1/2 cup honey
• 1/4 cup prepared mustard
• 1 envelope ranch salad dressing mix
• 1 tablespoon dried parsley flakes
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 6 chicken drumsticks
• 6 bone-in chicken thighs

Preparation

Step 1

For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with remaining sauce.

Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 180°, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Yield: 6 servings.
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REVIEWS:

very good! The sauce tastes a million times better after it's been baked on the chicken, so don't be discouraged if it tastes a little weird before hand!

One of the best chicken recipes ever!! I have made it twice with few variations, will keep this as a go-to recipe!

Loved this! Even my picky eaters ate this. I'll be making this again...soon!

Easy and quick to make recipe. This is delicious and I like the ease of it.

I didn't give this a rating because I didn't finish making the chicken. I started with the first nine ingredients as the recipe stated, and when I tasted it I knew it wasn't for us. Somehow the ranch dressing mix just didn't go with the honey mustard flavors.

What I loved about this recipe was the extra dipping sauce. I bake the chicken with the skin on, but I don't eat the skin, so with most recipes, I lose out on the flavoring. Not with this recipe! The honey-mustard dipping sauce is delicious. I used dijon & used all thighs. Will be making again.