Step 1

Preheat oven to 400°F (200°C). Lightly grease a baking dish.

Step 2

Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.

Step 3

Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.

Step 4

Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.

Step 5

Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.

Step 6

Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.