Really easy honey mustard baked chicken

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From https://www.goodlifeeats.com/easy-honey-mustard-baked-chicken/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

I'm gonna start calling this one depression chicken because it's that easy, you can even make it when you're too depressed to move

INGREDIENTS
1/4 cup of grainy, coarse mustard
1/4 cup smooth dijion mustard (if you don't have both types, 1/2 cup of either type works)
1/2 cup honey
3 teaspoons extra virgin olive oil
1/2 cup yellow onion, diced (optional)
2 cloves garlic, minced (optional)
2 1/2 pounds boneless skinless chicken tenderloins (chicken breasts and thighs, and pork also work)
salt and pepper, to taste
3 - 4 small sprigs of fresh rosemary (can be dried)

INSTRUCTIONS
In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.

In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil. I like to use a cast iron pot (saucepan works fine) for this because this piece can be used for the whole recipe and go from stove to oven to table.

Add the onion and sauté over medium heat until golden and tender, about 5 minutes.

Add the garlic and sauté until fragrant.

Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. You can totally have all the chicken pieces touching and squashed together, it's fine.

Salt and pepper the tops of the chicken according to your personal preference.

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan. Mix the pan a bit to make sure every bit of the chicken gets coated in the sauce; this step is why it's okay to have all the pieces crammed in there.

Bake the chicken covered at 400 degrees F for 20 minutes.

(THE REST OF THIS IS OPTIONAL: I have totally cooked the chicken 30 minutes straight and then served without mixing it, and it was great.)

Then remove the cover, baste the chicken with the sauce.

Continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.