Baked Honey Mustard Chicken (Printable)

Tender chicken thighs baked in tangy-sweet honey mustard sauce with golden caramelized skin

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 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

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to accommodate chicken thighs in a single layer.
02 - Pat chicken thighs dry with paper towels. Season both sides generously 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 incorporated and smooth.
04 - Place chicken thighs in prepared baking dish, skin side facing up. Pour honey mustard mixture evenly over chicken, ensuring each piece is thoroughly coated.
05 - Bake uncovered for 30-35 minutes until chicken reaches internal temperature of 165°F and skin is golden brown with caramelized edges.
06 - For extra crispy skin, switch to broil setting for 2-3 minutes. Watch closely to prevent burning the glaze.
07 - Remove from oven and let chicken rest for 5 minutes. Spoon remaining pan sauce over each piece before serving.
08 - Sprinkle with chopped fresh parsley. Serve hot with roasted potatoes, rice, or steamed vegetables.

# Expert Tips:

01 -
  • The sauce creates this incredible sticky glaze that coats every bite
  • Its one of those meals that looks impressive but takes almost no effort
  • The leftovers somehow taste even better the next day
02 -
  • Skin-on chicken is essential here because it protects the meat and creates the best texture
  • The sauce will look thin going into the oven but thickens beautifully as it bakes
  • Do not skip the broiling step unless you prefer softer skin
03 -
  • Line your baking dish with parchment paper for cleanup that takes about 3 seconds
  • Double the sauce recipe and freeze half for next time
  • Use a meat thermometer instead of cutting into the chicken to check doneness

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