Ingredients

• 0.25 cups honey , divided
• 0.25 cups ijon mustard or whole grain mustard
• 2 tablespoons lemon juice
• 2 cloves garlic , minced
• 0.75 teaspoons salt
• 0.25 teaspoons ground black pepper
• 6 bone-in , 2 to 2 1/2 pounds
• 1.5 cups uncooked jasmine or basmati rice
• 3 cups low-sodium chicken broth
• 2 greens onions , thinly sliced

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Coat a 3-quart baking dish with nonstick cooking spray.
2. 2 Combine 3 tablespoons honey, mustard, lemon juice, garlic, salt, and pepper in a bowl.
3. 3 Add chicken to the bowl; toss to combine.
4. 4 Spread rice evenly in the prepared baking dish.
5. 5 Arrange chicken over the top.
6. 6 Pour broth into the same bowl and stir to combine with remaining marinade. Pour broth around chicken, being careful not to pour on top of chicken and rinse off marinade.
7. 7 Cover with foil and bake for 30 minutes. Remove foil and brush chicken with remaining 1 tablespoon honey.
8. 8 Increase oven temperature to 425 degrees F (220 degrees C). Bake until rice is cooked and an instant-read thermometer inserted into the center of a thigh reads at least 175 degrees F (80 degrees C.), 20 to 25 minutes. Sprinkle with green onions to serve.

Nutrition per serving