Honey Mustard Chicken

8:40 pm on 7 January 2013

Sweet raw honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results, I use fresh herbs.

Recipe from The New Zealand Gluten-Free Cookbook by Jimmy Boswell 2012, published by Penguin New Zealand. Photography by Sean Shadbolt.

Serves 4

Honey Mustard ChickenIngredients

  • 2 tbsp olive oil
  • ¼ cup gluten-free flour
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 chicken breasts or 6 chicken thighs, bone-in or boneless or 6 drumsticks
  • ½ cup raw honey
  • ½ cup gluten-free Dijon mustard
  • 2 tbsp chopped fresh tarragon


Preheat oven to 175 ºC.

Heat oil in a large sauté pan over medium–high heat. Mix flour with salt and pepper. Coat chicken pieces with seasoned flour, shaking off excess. Brown chicken on all sides. Transfer to a baking dish.

Mix together honey, mustard and tarragon. Pour sauce over chicken and bake for 30 minutes. Midway through the cooking, turn and baste the chicken pieces once.

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