Honey Mustard Chicken

Honey Mustard Chicken
1/2 cup honey
1/2 cup mustard (we use brown, but yellow could work in theory)
1 ts paprika
1 ts dried parsley
1/2 ts dried basil
salt and pepper to taste
1 pack of chicken (any cut)

-mix spices, honey & mustard in bowl
-skin chicken
-pour liquid mixture on chicken
-bake at 375F for 30 mins
-baste with liquid at bottom of pan
-return to oven for 30 mins, then baste again
-cover tightly with aluminum foil for storage/reheating

Notes:
a. For Shabbat Day, reduce liquids to 1/3 cup honey and 1/3 cup mustard; leave the seasonings the same. You'll still have to drain all the liquid before Shabbat, because you cannot reheat liquid that is not directly from the meat, but less is wasted. Or, you can broil the chicken for a few minutes to evaporate the liquid.

b. In order not to waste the gravy, save it in a container. On Shabbat day, make DaniyO's K'li Sh'lishi Gravy:

Shabbat Day Kli Sh'lishi Gravy
-pour a few oz water from the urn/kettle (k'li rishon) on the blech into a in a cup (k'li sheni), then pour from the cup into a bowl (k'li sh'lishi)
-Take gelled gravy from fridge, mix into k'li sh'lishi for Mutar L'Kol Day'ot Gravy
-if you make and serve this, make sure to explain the halachic permissibility to prevent your guests from thinking you're not Shomer Shabbat, posul l'edut etc. :)