Honey Mustard Chicken

cell phone photo again. sorry.

Honey Mustard Chicken
primal / paleo / grain-free / gluten-free / egg-free

Yield: 2

2 chicken leg quarters

1/2 onion, sliced/diced/whatever you want

3T dijon mustard (grainy preferably)

1.5T honey

1T balsamic vinegar

1/2-1t salt

1/4-1/2t pepper

1t granulated garlic 

or

2-4 cloves garlic, minced

Mix the sauce together in a plastic bag. Add the chicken pieces and the onion. Place in a dish just in case, and let hang out in the fridge for at least an hour, or up to overnight.

Preheat the oven to 400 degrees and remove the chicken from the fridge. Place the chicken in a baking dish skin side up (if you have time you can start the chicken skin side down, cook for 20 minutes, then turn over for the remainder of the time), and pour any remaining sauce over it. You can add some oiled and seasoned vegetables/fingerlings/sweet potato chunks at this point as well.

Cook for 45 minutes-1 hour, or until the internal temperature reaches 178 degrees. Let the chicken rest for 5-10 minutes to reach 180 degrees, and to redistribute the juices. Enjoy.

What's your favorite kind of potato? I love sweet potatoes, which would also go well here.