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Holy Yum Chicken

Holy Yum Chicken from

Holy Yum Chicken from

If you have never made anything from my blog, drop everything and make this for dinner tonight. I’m telling you, YOU.WILL.NOT.REGRET.IT.

I’ve made this chicken 3 times already. 3 times in ONE WEEK. I’m completely, utterly, addicted to it.

It’s the EASIEST recipe, EVER and the tastiest. It will make your taste buds SING and you’ll be doing cartwheels all over your living room. Seriously. If you’re not much of a cook or if you don’t have a ton of time on your hands, this is the dish for you. Yes, yes, yes!

I wish there was some technology where you can just poke your finger at your screen to try the sauce. But, since there isn’t that yet, please please believe me. Why would I lie to you?

Ok, I sound like I’m on my hands and knees begging you to make this. I sort of am..and really, it’s only cause I want you to know how glorious this dish is because you probably will make this every week and share it with everyone you know so they can get a taste of this amazingness. :)


  1. If you don’t like mustard, you likely will not like this dish. 1/2 the recipe’s ingredient is mustard.
  2. It will taste mustardy with a nice hint of sweetness! So again, if you don’t like mustard, don’t make this.
  3. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely below because I have tested it myself and it works the way it’s written below.
  4. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
  5. Yes, it really is cooked at 450 degrees. I’m not going to lie to you. Yes, it’s very high but it also works (proof: above pictures!) :)
  6. If you’re using chicken breasts, reduce cooking time to 25-30 minutes or you’ll end up with dry chicken.
  7. You may use bone-in chicken thighs. Cooking time is the same.
  8. Whole grain mustard is not the same as Dijon mustard.
  9. Rice wine vinegar and rice vinegar are the same thing. The names are interchangeable.
  10. If you can’t find unseasoned rice wine vinegar, you may use seasoned rice wine vinegar and vice versa.

These notes above were added 4/3/2013 after NUMEROUS feedback from below so I decided to summarize it for you all so it’s like a one-stop get your answers quickly, haha. Please read the disclaimer & read the comments section below before asking your question or yelling at me. Thank you!! :)

Holy Yum Chicken
Recipe type: Main Entree, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1½ - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • ½ cup Dijon mustard (must be Dijon mustard, no substitutes)
  • ¼ cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff)
  • 1 tbsp. rice wine vinegar (seasoned or unseasoned)
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tbsp. cornstarch
  • 2 tsp. fresh rosemary for garnish
  1. Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil.
  2. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more.
  7. Sprinkle rosemary on top before serving.
  8. Serve with rice or potatoes or vegetables.
If you like things more tangy, I would add 2 tbsp. of rice wine vinegar instead of 1 tbsp. I did this the second time I made this and it was a nice tangy kick with the sweetness that subdued it. If you like things on the sweeter side, keep it to 1 tbsp. of rice wine vinegar. Regardless, taste the sauce after mixing it together and adjust to taste. :)

If making paleo: use regular white vinegar and sub arrowroot powder for cornstarch

Source: I Love Trader Joe's Cookbook


  1. Kerry
    07/12/2015 at 12:45 am

    this looks fantastic!

  2. Marci
    07/18/2015 at 12:40 pm

    Very, very easy to make (perfect for busy weekdays) and decent taste! The taste is a little strong, but the tang definitely makes the dish. Unfortunately, the sauce didn’t thicken very much and remained very liquidy despite the addition of more cornstarch than the recipe calls for, but otherwise good recipe.

  3. Ashley
    07/22/2015 at 10:14 pm

    Made this tonight and it was delicious! I used chicken breast because I usually think thighs taste too greasy, but followed Julie’s suggestion and only cooked for 25 minutes. It came out perfect. I will definitely make this again. So easy!

  4. Cait
    07/27/2015 at 12:27 pm

    This was delicious! I’m not a big mustard fan so I used brown sugar mustard instead. Came out awesome! We had leftovers and made a cranberry, walnut chicken salad with the remaining chicken! So yummy!

  5. mdk
    08/13/2015 at 11:18 am

    I appreciate what you were trying to do here. As a guy who likes to try new things this was just “ok”. Woke up with gall bladder pain due to the unhealthy nature of the dish.

    • Pam
      09/13/2015 at 2:27 pm

      this hands down has to be one of the most ridiculously idiotic comments of all time. Who the heck can feel a gall bladder pain? That’s like saying – man my pancreas hurts today. Absolutely absurd. Second – unhealthy? It’s just mustard, maple syrup and chicken… You knew that going in – what the heck is unhealthy about that?

      • Lillian
        09/16/2015 at 11:50 pm

        Actually, Pam, one can have extreme, severe pain from the pancreas & the gallbladder. Often the treatment for such horrible pain is morphine. It probably wasn’t the dish, but an accumulation of fatty foods over a long time. Poor. Guy might discuss a Hyda scan of the gallbladder & have labs drawn. This pain is so severe some people used to die without treatment.

      • Lillian
        09/17/2015 at 12:05 am

        Forgot, I’m a retired RN. & have treated both of these illnesses, & experienced both of these myself with multiple organ failures after the flu.

      • Deirdre
        09/30/2015 at 10:48 am

        I had gallbladder disease and had frequent “attacks.” You can absolutely feel gallbladder pain. I don’t necessarily agree that this recipe would have caused it, it was more likely carbs that were eaten with the chicken.

      • mary
        01/17/2016 at 2:18 pm

        This string of comments is ridiculous. The fact that this guy has gallbladder issues has nothing to do with this chicken recipe so why is it part of the review/comments section?
        If you don’t like a recipe that many others seem to love, why not just keep it to yourself?

    • Lisa
      10/15/2015 at 1:10 pm

      This looks so good thanks for sharing!! and for you other folks. This blog isn’t WebMD!!! Move on!

  6. Breanna
    08/18/2015 at 10:14 pm

    My sauce wasn’t thickening up so I transferred it to a bowl and microwaved it for 1 min (stirring after 30 sec then continuing for the final 30 sec) and it thickened up right away. Most starch, incl. corn starch, has to reach 95 degrees C to reach full functionality. I never seem to move quick enough when transferring the chicken to maintain that temp. The microwave works great, though. I work in a food lab and we often heat solutions in the microwave or a water bath if they are prone to scorching.

  7. Lynn
    08/29/2015 at 12:45 am

    This was great! So glad I wandered on to this recipe. I followed it very closely using what I had on hand. I used bone-in thighs and legs as they were already thawing. I’m not a big fan of maple syrup but had a small bottle leftover from Christmas and this was a perfect use for it! Thanks for the tip on the 8×8 pan size and foil as I probably would have used a larger size and it would have burned. Used up the last dregs of my rice vinegar (1 Tbs) and next time will try 2 as I love both mustard and vinegar. Realized at the very end I was out of cornstarch so used Wondra and it was DELICIOUS! Small sprinkle of rosemary….Yum Yum Yum!

  8. Cyndie
    09/05/2015 at 8:52 pm

    This was amazing! Followed directions to a tee. It was perfect and OOOOH si tasty.

  9. Ruth S
    09/08/2015 at 7:15 pm

    could I use white wine vinegar? I don’t have rice wine vinegar and don’t know that I want to go buy a bottle just for 1 recipe

    • Julie
      09/08/2015 at 9:35 pm

      I’ve replied to hundreds of comments in the past about this. White wine vinegar is fine :)

      • Molli
        10/19/2015 at 10:08 pm

        Can I use red wine vinegar? It’s all I have on hand. :/

      • Julie
        10/20/2015 at 9:56 pm

        Should work just fine.

  10. Holly
    09/14/2015 at 6:47 pm

    I’ve never made such an easy and fast recipe that tasted this good. I make this when I don’t feel like making dinner. So…. Kind of a lot! The simplicity of the putting together and the clean up make it even tastier. And the name is funny too. All the recipes I’ve tried so far are awesome! Very happy I came across it.

  11. Mitzi
    09/14/2015 at 6:49 pm

    My husband loves mustard. Especially Dijon. I’m not nuts about it. But he was having an especially bad day and I was feeling especially sympathetic, so when I stumbled on this recipe, I changed my mind about what I would do with the chicken thighs in the fridge tonight. “Holy Yum!!!!” is exactly right. Jon LOVED it and surprisingly, so did I. I followed your recipe to the letter (which I never do, but your Disclaimer scared me). Except, I drizzled some rice vinegar in the sauce after I thickened it. The dish was sooooo simple to make, I almost feel guilty (not really). I made a spinach salad and basmati rice to go with, and we drank some nice white wine. Bad day turned around. So, thanks, Julie. You get our woman of the day award!

    PS: Nothing burned. There was plenty of sauce. The chicken was moist and tender, and the mustard was not overpowering (or I would have really not liked it).

  12. 09/16/2015 at 11:03 pm

    I made with turkey tenders sliced chicken thigh size. I used 2 lbs – I had to add a bit of cream to the sauce at the end so I had enough for everyone, it did not detract – DELICIOUS!!!!

  13. Angelina
    10/07/2015 at 7:47 pm

    I just made this recipe tonight and it was fabulous. It was so easy. My six year old helped me make the recipe so he could not wait to eat it. I will definitely make it again.

  14. patie
    10/12/2015 at 5:02 pm

    Wow… tasty! I used chicken sir fry strips and white wine vinegar…. awesome!!

  15. patie
    10/12/2015 at 5:04 pm

    I also added some rosemary herb into the chicken as it baked. Mashed potatoes and kale salad with this yummy chicken recipe…excellent!

  16. Laura
    10/14/2015 at 10:52 pm

    I absolutely love that you dressed people down for criticizing recipes they did not follow. That behavior is rampant, and it is disrespectful to the provider of the recipe who tested it, many times over and over again in a conscientious manner. This recipe looks really good. You will not hear from me even of I try it, and it doesn’t work out. I always presume I prepared it wrong. Thank you for taking the time to share it.

    • Julie
      10/15/2015 at 1:26 pm

      Thanks Laura! Even if you try it and it doesn’t work out, I’d love to help you troubleshoot. I just get annoyed when people yell at me for something they might’ve done wrong like subbing an ingredient or whatever and it’s somehow my fault, haha

      • Nancy
        02/06/2016 at 5:44 pm

        People are so annoying. Asking the same questions over and over again that you clearly addressed.

  17. Kristin
    10/15/2015 at 2:23 am

    OMG…YUMMY. I used 2 chicken breastfeeding and the same amount of sauce. I also added dry mustard and powdered ginger to recipe. I ended up adding the corn starch to sauce before putting in the oven. My oops made the sauce very think with crusty bits on the edges, which was tasty too. I would do this again, just use about a teaspoon of corn starch instead of the table. So glad I found this recipe. It will have its regular rotation on the menu. Thank you so much for posting this recipe.

  18. Kristen
    10/18/2015 at 5:37 pm

    I’m excited to try this tonight! Although I don’t have any fresh Rosemary (only ground), I have several Thyme bushes in my garden so I will try it out and let you know the results :)

  19. Andrea
    10/19/2015 at 6:51 am

    I made this for company for the second time yesterday. Everybody loved it, even so I messed up: I didn’t properly read directions and mixed the corn starch directly into the mustard/syrup mix and baked it like that. It had me worried, but turned out fine, and the sauce was ready to go as soon as the chicken was done. Great Recipe!!!

  20. Courtney
    10/20/2015 at 8:08 pm

    I pinned this a looooong time ago – it may have been one of my very first pins. Everything about it looked and sounded delicious to my eyeballs. Anyway, Mr. Man and two daughters, who arent big mustard fans, were the primary reason I hadn’t tried your recipe until today. When the hubby went out of town this week, I had the perfect excuse to fix a batch. Holy Yum. Yum yum yum! I followed your directions to the letter until the end. I ended up foregoing the cornstarch and poured the sauce into a small saucepan. I added a splash of white wine and cooked the sauce down until it thickened on its own. I will definitely be fixing this again. My family can fend for themselves on my Holy Yum Chicken night! Thank you!

  21. Lillian
    10/21/2015 at 2:39 pm

    What changes should I make if I prefer to use chicken breasts for this recipe?

    • Julie
      10/21/2015 at 3:24 pm

      Please read the disclaimer above. It’s noted in item #6.

  22. Ashleigh
    10/25/2015 at 9:38 pm

    I really wanted to like this recipe…but I didn’t. I like all the ingredients, and I LOVE honey mustard and chicken, so I assumed I’d have a similar reaction to this dish. Unfortunately, the combination just didn’t do it for me. It was too sweet, and didn’t have enough salt and pepper for my tastes. The sauce was grainy, and like another poster said, that could probably be remedied by cooking the sauce on the stove for a bit after whisking in the cornstarch. I also had little lumps of undissolved cornstarch. If I was going to make it again, I would make a slurry before mixing it into the sauce. The chicken did turn out very tender and the foil made cleanup easy, so I’ll probably start lining the pan every time I make chicken. Sorry…it just wasn’t for me.

  23. Christine
    10/26/2015 at 1:37 pm

    I have only made it through 3 pages of comments and haven’t seen my question answered, nor do I recall seeing it in the disclaimers, so here we go….I am at the end of payday and can’t get to the store for maple syrup, but do have honey on hand. I saw a few people say it worked okay, but (from my experience), it is less sweet than maple syrup, so do I need to adjust the amount if that’s all I have? Also, same question with dried rosemary. Is it okay to use that or should I just omit it? Thanks and sorry if it was answered in one of the other 8 pages I didn’t get to.

    • Julie
      10/26/2015 at 2:00 pm

      Hi Christine, I believe honey should be okay to use. If I were you, after you mix the sauce together, before pouring it all over the chicken, go ahead and taste it. See if that is what you like. If it’s too sweet, add a little more vinegar or mustard. If it’s too tangy or too mustardy, add some more honey. You can use dried rosemary. That’s fine! Hope you enjoy :)

  24. alie
    11/09/2015 at 4:34 pm

    Can spicy brown mustard be used in place of Dijon mustard? And what will the results be if you use something other than real maple syrup?

    • Julie
      11/10/2015 at 6:43 am

      Hi, I’ve addressed this question a lot. You can’t use spicy brown would completely alter the taste. What do you want to use in place of real maple syrup? Honey? Pancake syrup?

      • alie
        11/10/2015 at 2:19 pm

        All I have is pancake syrup; Aunt Jemima.

      • Julie
        11/10/2015 at 3:08 pm

        In the recipe, I specifically said “no Aunt Jemima” – I’m not trying to be pretentious about this recipe but it’s just that that stuff is filled with corn syrup and overloaded with sugar so the result of this chicken dish will not turn out if that type is used.

  25. susan
    11/10/2015 at 8:30 am

    MAKE this recipe people! But follow the instructions as given. I have made this twice and the second time, when I reached for the Dijon, I discovered that I had only spicy brown mustard. Since the risotto was already on the stove, I couldn’t run out for Dijon and had to make due. The result was good–tangy but good. The creamy risotto I swerved it with helped “tone it down”. The first time I made it, though, I followed the recipe to a T and it was out of this world. This QUICK and EASY dinner is a keeper!

  26. Andra
    11/11/2015 at 3:24 pm

    Your recipie is absolutely delicious, my boyfriend requested it two nights in a row this week :) Thank you for sharing!!!

  27. CDiddy
    11/14/2015 at 1:10 pm

    Hi! So I have an 8×8 pan, but im using smaller chicken breast tenderloins instead. I have about 1 1/2lbs of the chicken (recommended use), but i’m afraid i’ll overcrowd the pan. Should I use all 1 1/2lbs, or just enough to not overcrowd?

    • Julie
      11/16/2015 at 8:07 am

      I would use just enough to not overcrowd it :) or, if you want to cook it all, just make sure you flip the chicken halfway through and switch their positioning so they can all cook evenly through.

      • Jess
        11/23/2015 at 6:18 pm

        So if you’re using chicken tenders, do you change the cook time line you would with chicken breasts?

      • Julie
        11/24/2015 at 9:32 pm

        Yes, you would.

  28. amy
    11/16/2015 at 1:10 pm

    Hi Julie,
    Thoughts on leaving the skin on the thighs, other than being less healthy will it change the overall outcome of the dish?

    • Julie
      11/16/2015 at 8:03 pm

      No, it won’t change the outcome at all.

  29. Amy
    11/16/2015 at 1:34 pm

    This recipe is amazing!! I read all of your instructions, and followed them to the letter! This recipe is so easy, and so delicious. It looks like you put a ton of effort into the finished result. Thank you Julie for this Holy Yum Chicken, I have given this recipe to all of my friends and family. This will be a constant in the dinner rotation.

  30. Janis
    11/17/2015 at 10:54 am

    This was excellent! I followed the instructions 100% including pan size, foil use, and added 2 tbsp of rice vinegar instead of just 1. Very happy household during dinner time last evening. Thank you for sharing… yum YUM chicken definitely!

  31. 11/23/2015 at 9:21 am

    Wow! So glad I found your site. I’m learning to cook and I think I can handle this recipe – plus is sound so divine, AND it doesn’t resort to butter or cheese ,which are my go-tos ;) Can’t wait to give it a try next week, once the Thanksgiving madness has settled.

    • Julie
      11/24/2015 at 9:32 pm

      Awesome! Glad you found my site too and hope you enjoy this next week! Happy Thanksgiving!

  32. M.
    12/14/2015 at 6:53 pm

    Cool recipe. I added garlic and subbed a bunch of stuff since I didn’t feel like running to market. Great results!

    Pretty sad for humanity that a recipe needs a disclaimer. Such is life.

    I wonder if adding a search bar to the comments section for those who aren’t aware of the keyboard comnand for a word search on their browser?


  33. Maureen
    12/14/2015 at 9:13 pm

    This burned like nothing else within 10 minutes of being in the oven. It was totally black…help! What did I do wrong??

    • Julie
      12/15/2015 at 7:35 am

      I’m not entirely sure since I wasn’t in the kitchen with you. How high was your oven rack in the oven? Were you using Fahrenheit or Celsius?

  34. Jarngy
    12/16/2015 at 10:01 pm

    This was the grossest weirdest thing I’ve ever eaten. It tastes like plastic. I had to salvage the chicken by scraping it and doing an aggressive spice rub. I thought it sounded awful but the author made it seem like it was the culmination of her life’s work; her magnum opus. Yes I did follow the recipe.

    On a positive note, the chicken thighs were incredibly juicy and tender, and the cooking method was fantastic, it’s just the chemical taste of these flavors together that made it so disgusting. .

  35. Val
    12/21/2015 at 1:14 pm

    Blows my mind how cruel some people are with their comments. Making it tonight and whether I like it or not, which I think I will or why would I even make it?? I will not post a ridiculous comment such as the one above. Glad I happened on this site this morning, there’s a ton on things I’ll try here. Good work and a nice looking blog!

    • Julie
      12/21/2015 at 5:05 pm

      Thank you, Val :) really appreciate the sweet comment. Happy holidays and I do hope you enjoy this dish!

      • Val
        12/22/2015 at 12:47 pm

        Yes, we all loved it! I used leftovers for lunch today on a toasted Kaiser bun. YUM!

  36. Sara G.
    01/11/2016 at 1:20 am

    Made this tonight, wonderful!!! My 5 and 4 year old boys loved it. Asked me to make it again :) Followed recipe exactly and turned out perfect. Thanks for a great week night meal .

  37. Alice
    01/17/2016 at 3:35 pm


    What type of oven is used in this recipe (traditional or fan forced)?… do you think that i should reduce the oven temperature by 20 degree celcius if i use fan forced oven?

    Thank You

    • Julie
      01/18/2016 at 7:02 am

      I used traditional. I would definitely reduce the temperature at least 20-25 degrees if using a fan-forced. Thanks for asking!

  38. Angela
    01/17/2016 at 11:59 pm

    I don’t actually like Dijon mustard (I know, I know) but hubby loves it so I thought what the heck. Well he LOVED it and could eat it every night and I actually liked it pretty well. What I’m really intrigued by is your method of cooking chicken at such a high temp. It worked beautifully! I’m trying to think of other recipes I can cook this way. Thanks for a beautiful recipe!

  39. 01/18/2016 at 7:24 pm

    Well I’ll start by saying I was in a hurry coming home from work and 1/2 read the recipe and dove right in. FANTASTIC FLAVOR!! Even my 2 teens loved it! But I did add the 2tbsp of corn starch in the beginning with the mustard and maple syrup. When I removed the chicken I added 1 more tbsp to the remaining sauce and it came out the perfect consistency! Soooo yummy!!!!

  40. Kristy
    01/18/2016 at 11:09 pm

    I bet this sauce would be good on steelhead trout. I will try it tomorrow and let you know. If it isn’t good I will come back and yell at you bahahah

    • Julie
      01/19/2016 at 6:50 am

      Haha! :)

  41. 01/21/2016 at 9:06 pm

    I have a large family so I doubled the receipe. It smelled amazing while cooking and even tasted better when finished. I substituted honey for the maple syrup and distilled vinegar for the rice wine vinegar.

  42. Krissy
    01/22/2016 at 1:55 am

    I love this recipe! Made it as is, and with some changes.
    I do it at 425 for about half an hour, but I’m using a connection oven.
    I almost always sub molasses for the maple syrup, and add a splash of soy.
    (I simply never have maple syrup, but always have molasses)
    I don’t even bother with thickening the sauce, I just spoon a bit on as is.
    The rosemary totally transforms the dish!

    This is my go to for company dinners and meal train dishes. It preps easily, and can freeze in the sauce before baking.

  43. PamelaDee
    01/23/2016 at 10:08 pm

    I’m still laughing over your directions!! I’ve read a lot of reviews over the years in my 60ish life and so wanted to say everything you did! ANYWAY…the recipe was awesome because I followed directions!

  44. 01/25/2016 at 9:14 am

    Hi! I am going to make your recipe some time this week – and I just wanted to say – I love your special instructions. I write a food blog too and am always amazed at the number of people who substitute all kinds of ingredients or methods and then want to fuss at me because their recipe didn’t turn out. lol. Get ’em girl! Your website looks fantastic and I will be back. Thanks for what looks like a terrific recipe. :)

    • Julie
      01/26/2016 at 7:37 am

      Thank you :) enjoy!

  45. Kara
    01/25/2016 at 9:47 pm

    Recipe sounds amazing but disclaimer sold me!! I absolutely love it….why do people NOt follow the recipe and then complain when it didn’t work out. I always make it exactly as stated first time round and then I might change it up a little. I am more the tangy person so I will add the extra rice wine vinegar.

  46. Andrea
    01/26/2016 at 3:48 pm

    I made this recipe and it was delicious. I used 2 tbsp of cornstarch but it was perfect.

  47. Libba
    01/27/2016 at 5:41 am

    This recipe is so delicious!! I was looking to compliment a braised cabbage recipe and just stumbled upon this recipe. It is so easy and yummy. I like to serve quinoa with and pour some of the yummy sauce over it. Sent the recipe to my Mom and she made it. She and my Dad adored it!! I’m making it again for dinner tonight and can’t wait!! Thank you, Julie!

  48. Dee
    01/27/2016 at 12:59 pm

    This was decent. I made it as written, but we both felt it needed more bite. Next time I’ll up the vinegar or maybe add some red pepper flakes. I liked how quick and easy it was.

  49. Sandra
    02/07/2016 at 12:40 am

    Thanks for posting this. It is baking away in my oven as I type. I did not have fresh rosemary, so I used dry and added it while it baked, so I hope it comes out okay. I also used pork instead of chicken, but by the smell of it, it should be pretty yummy. Also broiled Brussels sprouts to go with.

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