Shut. The. Front. Door. That is what I said out loud when I first tasted this chicken. It's unbelievable. It's like some magical transformation happens between the Honey Mustard, rosemary and chicken skin. Make it!

What you need

¼ cup Tessemae’s Honey Mustard
1 tablespoon finely chopped fresh rosemary
coarse salt and fresh ground pepper
4 whole chicken legs
1 bunch broccoli rabe (about 1 pound)
2 tablespoons Tessemae’s Lemon Garlic Dressing
2 garlic cloves, thinly sliced

What to do

Heat your oven to 400. Mix together the Honey Mustard, rosemary, and ¼ teaspoon pepper. Loosen the skin on each chicken leg with your fingers, trying not to tear it. Using your hands or a spoon, spread the Honey Mustard mixture under the skin. Rub any remaining mixture on top of the skin. Season the legs all over with salt and pepper.

Place the chicken legs on a large rimmed baking sheet and roast until the skin is golden and a thermometer registers 165 when inserted in the thickest part of the thigh, about 35 minutes.

While the chicken is roasting, cook the broccoli rabe: Trim the ends off of the stems, then cut it into 2 inch lengths. Rinse, leaving some water clinging to the leaves. Heat the Lemon Garlic and the sliced garlic in a large skillet over medium high until sizzling. Add the broccoli rabe and season with salt and pepper. Cook, tossing, until wilted and just tender. If you can’t fit it all in the pan at once, add more as it wilts.

Serve the chicken and broccoli rabe with more Honey Mustard on the side.

Serves 4