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Honey Mustard Plum Chicken

A great dish for the holidays – or really any other time. It’s based on a recipe from food writer Melissa Clark. 


  • 8 chicken thighs (or legs), skin on, bone in
  • salt & pepper
  • 1 cup Dijon mustard
  • 1 cup honey
  • 1/4 cup extra virgin olive oil
  • 4 sprigs rosemary (optional)
  • 8 (or so) ripe, plums, plumcots, or a combination, pitted and cut into 3/4-inch thick slices
  • 1-2 red onions, peeled and sliced from root to stem in 1/2-inch wedges


  1. Preheat the oven to 350°F.
  2. Sprinkle chicken  on both sides with salt & pepper, and lay the pieces skin-side up on a large baking sheet lined with foil.
  3. In a medium bowl, whisk together the mustard, honey, and olive oil. Add more mustard if you want it tangier.
  4. Pour the honey mustard sauce over chicken:  Place the rosemary sprigs, plums, and onion slices in between the pieces of chicken.
  5. Bake for 45 minutes, or until the thighs read 175°F  on a meat thermometer, or the juices run clear when the meat is pierced with a knife.
  6. Remove the pan from the oven. If the top of the chicken isn’t brown enough, put it under the broiler briefly.

Place everything on a platter, and prepare yourself for great praise and jubilation.