Baked Honey Mustard Chicken (Printable version)

Juicy chicken thighs in a tangy-sweet honey mustard sauce, 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
11 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

→ Garnish

12 - 1 tbsp fresh parsley, chopped

# How to make it:

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.

# Expert tips:

01 -
  • The sauce creates this gorgeous caramelized finish that makes people think youve been cooking all day
  • Its practically foolproof even my friend who burns toast nailed this on her first try
02 -
  • Patting the chicken completely dry before seasoning is the difference between okay skin and seriously crispy skin
  • The broiler step goes from perfectly golden to burnt in seconds so set a timer and dont walk away
03 -
  • Room temperature chicken cooks more evenly so take it out of the fridge about 20 minutes before you start
  • Use a meat thermometer instead of cutting into the chicken to check doneness

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