Baked Honey Mustard Chicken (Print Version)
Tender chicken thighs in a tangy-sweet honey mustard glaze, ready in 45 minutes.
# Recipe Ingredients:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Honey Mustard Sauce
04 - 1/4 cup Dijon mustard
05 - 1/4 cup whole-grain mustard
06 - 1/4 cup honey
07 - 2 tbsp olive oil
08 - 2 tbsp fresh lemon juice
09 - 3 cloves garlic, minced
10 - 1 tsp smoked paprika
11 - 1 tbsp fresh rosemary, chopped
→ Garnish
12 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold all chicken thighs in a single layer.
02 - Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
03 - In a medium bowl, whisk together Dijon mustard, whole-grain mustard, honey, olive oil, lemon juice, minced garlic, smoked paprika, and rosemary until fully combined.
04 - Arrange the chicken thighs skin side up in the prepared baking dish. Pour the honey mustard sauce over the chicken, ensuring each piece is well coated.
05 - Bake uncovered for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the skin is golden and caramelized.
06 - For crispier skin, broil the chicken for an additional 2–3 minutes at the end of baking, watching closely to prevent burning.
07 - Remove from the oven and let rest for 5 minutes. Spoon extra sauce from the pan over the chicken. Garnish with chopped parsley before serving.
# Expert Advice:
01 -
- The honey mustard sauce caramelizes into this gorgeous sticky coating that you'll want to eat with a spoon
- It comes together in under 10 minutes of prep, then the oven does all the heavy lifting while you relax
- The leftovers reheat beautifully for lunch the next day, if there are any
02 -
- I learned the hard way that stepping away during broiling will result in burned chicken, honey goes from perfect to burnt in seconds
- Letting the chicken rest before serving makes a huge difference in juiciness, those few minutes feel long but they're worth it
03 -
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before seasoning and baking
- Use a meat thermometer the first few times until you learn exactly what done chicken looks and feels like