Bake in the preheated oven for 30. In a small bowl combine the honey and yellow mustard.
Arrange the rosemary sprigs around the chicken in the pan.
Baked mustard chicken. Apply 1 Tbl of the horseradish mustard to each side of each chicken. In a medium bowl whisk together honey mustard Italian seasoning salt and pepper garlic powder and paprika. Pour the honey mustard mixture on top of the chicken.
Add the chicken thighs to the prepared pan. Rinse your chicken breasts and then pat dry. Pour marinade over chicken cover and refrigerate for at least 15 minutes or up to 6 hours.
Brush the honey mustard sauce on the. Line a baking sheet with aluminum foil. Lay sprigs of rosemary between chicken breasts.
Pour prepared honey mustard sauce over the chicken breasts turning chicken over so to cover each chicken breast entirely. Add the chicken thighs to a large skillet or baking dish and cover with honey mustard sauce. Salt and pepper the tops of the chicken according to your personal preference.
Sprinkle with the sea salt and cracked pepper on both sides. In a medium bowl combine honey dijon mustard onion powder garlic powder paprika salt and pepper. Rinse chicken breasts pat dry and place in a 7 x 11 inch baking dish.
Bake at 350F for 25-30 minutes uncovered or until a instant read thermometer reads 165F. Preheat oven to 350 degrees and lightly grease a baking dish.