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Paleo Rosemary Honey Mustard Chicken

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x



(4) 6-ounce chicken breasts (I get my chicken from ButcherBox, which I highly recommend)

1/4 cup grainy mustard

1/4 cup honey

2 tablespoons dijon mustard

1 tablespoon fresh chopped rosemary

2 garlic cloves, grated or finely minced

1 teaspoon salt

1/2 teaspoon pepper

Kitchen Equipment Needed:

Medium mixing bowl

Rimmed baking sheet with wire rack

Parchment paper or aluminum foil (for easy cleanup)

Instant read meat thermometer


In a medium size mixing bowl combine the grainy mustard, honey, dijon mustard, rosemary, garlic, salt and pepper. Stir to combine. Add the chicken breasts and marinate for at least 10 minutes, or in the refrigerator for up to 1 day.

Preheat oven to 425ºF with the oven rack in the upper 1/3 of the oven. Line the rimmed baking sheet with parchment paper or aluminum foil, and place the wire rack inside.

Place the marinated chicken breasts on the wire rimmed baking sheet and roast the chicken until it reaches an internal temperature of 165ºF, about 15-20 minutes. Remove from the oven and allow to rest on the baking sheet for 5 minutes. Serve warm.


These are also great grilled on your BBQ! Preheat your grill to medium high heat, and cook 20ish minutes until the chicken is 165ºF. I don’t flip the chicken so the marinade bakes on to the tops. If you flip it, the marinade tends to stick to the grill grates.