Combine the oil, mustards, garlic and lemon juice in a small bowl to combine well.
Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 1 Tbsp of the honey and spread evenly all over each breast and place rosemary between each piece of chicken.
Pour 80 mL water into the bottom of the dish.
Cover with foil and bake in preheated oven for 25 – 30 minutes or until the chicken is cooked through and juices are no longer pink. After 30 minutes, remove the foil and brush with mustard sauce. Bake for 10 minutes. Repeat one more time.
Grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.