Ingredients:

• 1/4 to 1/3 cup smooth Fischer and Wieser Sweet, Sour and Smokey Mustard
• 1/4 to 1/3 cup Heavenly Jalapeno Honey
• 1 Tbsp Extravagonzo Roasted Garlic Culinary Oil
• 2-3 pounds chicken thighs (or legs)
• Salt
• 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
• Freshly ground black pepper

Instructions:

1. Preheat the oven to 350°F. In a medium bowl, whisk together the Fischer and Wieser Sweet, Sour and Smokey Mustard, Heavenly Jalapeno Honey, and Extravagonzo Roasted Garlic Culinary Oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
2. Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
3. Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
4. Sprinkle some freshly ground black pepper over the chicken before you serve.