Baked Honey Mustard Chicken Thighs

Baked Honey Mustard Chicken Thighs

These baked honey mustard chicken thighs come out juicy with lightly browned skin and a glossy pan sauce that is sweet, tangy, and garlicky. They are simple enough for a weeknight but still feel like a full dinner with very little prep.

The method keeps the sauce from burning by covering the chicken for the first part of the bake, then uncovering it so the skin can brown. You can make it in one baking dish or a 10- to 12-inch cast-iron skillet as long as the thighs fit in a single layer.

Ingredients for Baked Honey Mustard Chicken Thighs

• 2 1/2 to 3 pounds skin-on, bone-in chicken thighs (about 1.15kg), patted dry
• 1/4 cup honey (about 85g)
• 3 tablespoons Dijon mustard (about 45g)
• 2 tablespoons whole grain mustard (about 30g)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, plus more for serving if desired

A baking dish gives you a slightly saucier finish, while a cast-iron skillet can help the tops brown a little more. Whichever pan you use, leave a little space between the pieces so the chicken roasts instead of steaming.

How to Make Baked Honey Mustard Chicken Thighs

1. Preheat the oven: Heat the oven to 375°F. Lightly grease a baking dish if needed, or use a 10- to 12-inch cast-iron skillet.
2. Mix the sauce: In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, lemon juice, garlic, oregano, salt, pepper, and parsley until smooth. The sauce should be thick enough to coat the chicken lightly.
3. Arrange the chicken: Pat the chicken thighs dry with paper towels. Arrange them skin-side up in the pan, then spoon or brush the sauce over the tops. Coat the chicken well, but do not bury the skin under too much liquid.
4. Marinate if you want: Bake right away, or cover and refrigerate for 30 minutes to overnight. If the chicken goes into the oven cold from the refrigerator, it may need a little more time.
5. Bake covered: Cover the pan tightly with foil or a lid and bake for 20 to 25 minutes. The sauce should be gently bubbling around the edges, and the chicken should be starting to firm up.
6. Uncover and finish baking: Remove the cover and bake for 12 to 18 minutes more, until the skin is browned and the thickest part of the chicken reaches 165°F without touching the bone. If needed, rotate the pan once for even browning. If you are using a baking dish, you can spoon a little pan sauce over the chicken once during this final bake for a glossier finish.
7. Rest and serve: Let the chicken rest for 5 to 10 minutes before serving. The sauce should look glossy with light caramelization at the edges. Spoon some of the pan sauce over the chicken and sprinkle with more parsley if you like.

Why This Method Works

Honey can brown fast, so covering the pan at the start protects the sauce while the chicken begins cooking through. Uncovering near the end gives the skin time to brown without scorching the glaze.

It also helps to use a light coating of sauce instead of pouring all of it heavily over the chicken at once. Too much liquid in the pan can keep the skin soft.

Easy Ingredient Swaps

• Honey: Use maple syrup in the same amount.
• Olive oil: Avocado oil or vegetable oil works well.
• Lemon juice: Use 1 to 2 teaspoons apple cider vinegar or white wine vinegar.
• Garlic: Use 1/2 teaspoon garlic powder if needed.

What to Serve with Honey Mustard Chicken Thighs

Serve these chicken thighs with rice, mashed potatoes, roasted potatoes, green beans, broccoli, or a simple salad. The pan sauce is especially good spooned over the chicken and whatever side you choose.

If you want another simple chicken thigh dinner, try garlic lemon chicken thighs with spinach. For another saucy option, you may also like chimichurri chicken thighs.

How to Store and Reheat Baked Honey Mustard Chicken Thighs

Let the chicken cool, then refrigerate it in an airtight container for up to 3 to 4 days. Store any pan sauce with the chicken.

To reheat, cover and warm the chicken in a 325°F oven until heated through, or microwave it in short bursts so it does not dry out. The skin will soften after storage, but the meat reheats well.

For make-ahead prep, mix the sauce and marinate the chicken earlier in the day or overnight in the refrigerator, then bake when ready. You can also freeze the chicken in the marinade for later.

For a different oven-baked option, try creamy oven baked chicken thighs.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact chicken size, rendered fat, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 510
• Protein: 39g
• Fat: 33g
• Carbohydrates: 15g
• Per 100g: about 210 calories, 16g protein, 14g fat, 6g carbohydrates