Photo Credit: Marc Matsumoto of Fresh Tastes

Photo Credit: Marc Matsumoto of Fresh Tastes

Recipe courtesy of Fresh Tastes Chef Marc Matsumoto of PBS Food


  • 1/4 cup honey mustard
  • 1/4 cup white wine
  • 22 ounces skin-on bone-in chicken pieces
  • 1 tablespoon olive oil
  • 1 sprig rosemary
  • 1 large clove garlic, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, sliced thin and seeds removed
  • Parsley, minced for garnish


  1. Preheat to 350 degrees F.
  2. Make the sauce by whisking together the the honey mustard and wine. If you don't have honey mustard, you can make it by mixing together 2 tablespoons of mild honey with 2 tablespoons of dijon mustard.
  3. Season the chicken on all sides with salt and pepper.
  4. Heat a heavy bottomed, oven-safe pot that's just large enough to hold the chicken in a single layer over medium-high heat until hot.
  5. Add the olive oil, rosemary and garlic and fry until fragrant. Add the chicken, skin side-down, making sure the garlic and rosemary don't get trapped under the chicken. Fry undisturbed until golden brown (about 3-4 minutes).
  6. Flip the chicken and then immediately pour the honey mustard sauce all over every piece of chicken. Top each piece of chicken with a slice of lemon.
  7. Place the pot in the oven (uncovered), and bake the chicken for 30-35 minutes (or until an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  8. When the chicken is done, sprinkle the minced parsley on top and serve.