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Honey Mustard Baked Chicken

March 13, 2020 • 0 comments

Honey Mustard Baked Chicken
This recipe uses all of our skin-on poultry (could also use a skin-on turkey breast) and is so tender and tasty!!!
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (1 pkg (1 full breast)) Chicken Breast, bone-in with skin
  • (1 pkg (2 full legs)) Chicken Leg quarters
  • (1 tsp (generous)) Old style mustard (with seeds)
  • (6 tsp) Dijon mustard
  • (1/4 - 1/3 cup (give it a taste test for your preference)) Raw Honey, 10 oz
  • (2 tsp (generous)) Garlic, minced
  • (1/2 tsp (at least!)) Rosemary, fresh


As you can tell, I love making a good meal and coming up with something new and yummy, but I am horrible at measuring or keeping track of what I did, so this is my best attempt.  This was such a good dish!!!  When I say 'generious' with the ingriedients, play it by ear... or actually, your taste buds!!!  

Place the chicken on a foil lined cookie sheet (I personally cut the breast apart and also cut the drumstick from the thigh on this, but you do not have to!) You could also use strictly leg quarters or a whole skin-on turkey breast (you would need to adjust the cooking time on the turkey breast and use a meat thermometer to ensure doneness).  Salt and pepper heavily and then place chicken in the oven for 20 min on 425 degrees.  

Start preparing the sauce.  Combine all remaining ingredients and whisk together.  After 20 min, pull the chicken out and turn it over and then lather on the delicious sauce.  Reserve atleast a 1/2 cup to use again at the end.  Bake another 35-40 minutes and then brush on the last of the sauce.  Cook another 5-10 minutes, watching carefully to not over cook and dry your chicken out, but making a nice glaze.  Ending result is amazing!  Serve over rice or with a vegetable side.  

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