Baked Honey Mustard Chicken (Printable Version)

Juicy chicken thighs in a tangy-sweet honey mustard glaze, oven-baked to golden perfection.

# What You'll Need:

→ 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

# Method:

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.

# Chef's Tips:

01 -
  • The sauce creates this incredible sticky glaze that people will think took hours to master
  • Everything happens in one pan, meaning less cleanup and more time actually eating
02 -
  • Broiling at the end is the difference between good and great, but stand there the entire time because the honey can burn in seconds
  • Don't skip the resting time, or you'll lose all those incredible juices when you cut into the chicken
03 -
  • If the chicken is browning too quickly, loosely tent with foil for the first 20 minutes then remove for the final crisping
  • Use room temperature chicken for more even cooking, straight from the fridge means the outside cooks before the inside catches up

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