Baked Honey Mustard Chicken (Printable)
Tender chicken thighs glazed with tangy honey mustard sauce, baked until golden and caramelized. Perfect for easy weeknight dinners.
# What You 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 (optional)
11 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
→ Garnish
12 - 1 tbsp fresh parsley, chopped
# How-To:
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 (if using), 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 Tips:
01 -
- The sauce creates this gorgeous sticky glaze that coats every bite
- It comes together in minutes but tastes like you spent all day cooking
02 -
- Patting the chicken completely dry is the secret to getting that skin crispy instead of soggy
- The broiler can go from perfect to burned in seconds, so stand right there watching
03 -
- Use a glass baking dish so you can see exactly how golden the bottom is getting
- Room temperature chicken cooks more evenly, so take it out 20 minutes before you start