Honey Mustard Chicken

1. 1

   Preheat the oven to 400.

2. 2

   On 2 large rimmed baking sheets, toss the chicken and olive oil; season with salt.

3. 3

   Roast until nearly cooked through, about 20 minutes for the breasts and 25 minutes for the legs, thighs and wings.

4. 4

   Pour off the fat on the baking sheets.

5. 5

   Preheat the broiler and position a rack just below center.

6. 6

   In a saucepan, bring the honey, mustard, pepper and a pinch of salt to a boil.

7. 7

   On 1 of the baking sheets, toss all of chicken with the honey mixture.

8. 8

   Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet, as necessary, until the pieces are browned.

9. 9

   Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally.

10. 10

    The chicken is done when it's cooked through and the skin is deeply glazed but not blackened.

11. 11

    Transfer the chicken to a platter.

12. 12

    Pour the juices from the baking sheet into a heatproof bowl and skim off the fat.

13. 13

    Serve the chicken, passing the juices on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.