Baked Honey Mustard Chicken (Printable)

Tender chicken thighs with a golden, caramelized honey mustard glaze ready in 45 minutes.

# 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 (optional)

12 - 1 tbsp fresh parsley, chopped

# Steps:

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 Advice:

01 -
  • The sauce creates this incredible sticky glaze that youll want to drizzle over everything on your plate
  • Its practically foolproof, even on those nights when you barely have the energy to tie your apron
  • The combination of two mustards gives you that perfect hit of tangy depth without being overwhelming
02 -
  • Honey can burn quickly under the broiler, so stand there and watch it like a hawk during those last few minutes
  • Using bone-in, skin-on thighs is the secret to juicy meat, but boneless works if you adjust the time down by about 10 minutes
  • The sauce thickens as it bakes, so dont worry if it looks too thin going into the oven
03 -
  • Room temperature chicken cooks more evenly, so take it out 20 minutes before you start
  • Marinate the chicken in the sauce for up to 4 hours for even deeper flavor
  • Use a light colored baking dish so you can see when the sauce is perfectly caramelized, not burnt

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