Honey Mustard Roasted Chicken


4 chicken breasts
3 tbsp Spicy Hot Mustard
4 tbsp Local Honey
2 tbsp Peach Jam
½ tbsp Soy Sauce
3 fresh Garlic cloves, minced
1 Onion, sliced
Salt & pepper

 Honey Mustard Roasted Chicken


Clean chicken breasts and set aside to drain any excess water off. Salt and pepper the chicken breasts on each side and let sit while you prepare everything else. Whisk together mustard, honey, jam, soy sauce and minced garlic and then pour into a large gallon ziplock bag. Add the chicken breasts in to the bag and seal- rub the marinade around so that all of the chicken is coated. Refrigerate for 12 hours, removing once to flip the bag over.

Preheat oven to 350 degrees F. Grease a large baking pan (medium-large casserole dish with a lid works best) very well on all sides. Pour the chicken breasts and marinade into the pan, cover, and cook for 20 minutes. Then uncover and bake for an additional 15-20 minutes until the internal temperature of the fattest chicken breast is 165 degrees F or above. Let cool 10 minutes before serving.