Ingredients
4tbspolive oil
3tbsphoney
2tbspwhole grain mustard
1tbspDijon mustard,smooth and mild
4clovesgarlic,minced
2tbspfresh lemon juice,adjust to taste
2lbschicken breasts,boneless skinless
salt and cracked black pepper,to season
½tbsppaprika
2sprigsrosemary
2tbspparsley,freshly chopped, to garnish, optional
Preparation
Preheat oven to 400 degrees F. Lightly grease a baking dish.
Combine the oil, honey, mustard, garlic and lemon juice in a small bowl to combine well.
Place the chicken into the prepared baking dish. Season generously with salt, pepper and paprika.
Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast.
Arrange rosemary between each piece. Pour ¼ cup water into the bottom of the dish.
Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.
