• 4 boneless skinless chicken breast
• ¼ cup (85g) honey
• ½ cup (120g) Dijon mustard
• 2 tablespoons (30ml) freshly squeezed orange juice
• 1 navel orange, sliced into rounds
• 1 lemon, sliced into rounds
• 4 sprigs fresh rosemary
• kosher salt
• freshly ground pepper
  

Preheat the oven to 425F (220C).

Add the honey, mustard, and orange juice in a large bowl and whisk until full blended.  Salt and pepper each breast.  Put the chicken breasts into the bowl to coat them completely in the sauce.  Lay the breasts into a 9” x 13” ( 23 cm x 58cm) oven-to-table casserole dish.  

Pour the remaining sauce over the breasts.  Tuck the lemon and orange slices along with the rosemary sprigs around the chicken breast.

Bake for 30-40 minutes until chicken breast registers 165F (74C) on a meat thermometer.