Baked Honey Mustard Chicken Thighs
The crispiest skin, ultra-juicy meat, and baked to perfection—once you try these bone-in Honey Mustard Chicken Thighs, you’ll never want them any other way! Smother them in a tangy Dijon, honey, lemon, and garlic sauce, and you'll have a dish fit for simple weeknights and fancy dinners alike.
Servings: 5 servings
Ingredients
- 2 pounds bone-in chicken thighs
- 2 tablespoons olive oil divided
- 1 ¼ teaspoons salt divided
- 1 tablespoon Dijon mustard
- 4 cloves garlic finely minced
- ½ small lemon juice and zest
- 1 tablespoon honey
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- Fresh thyme optional
Instructions
- Preheat the oven to 425°F.
- Pat the chicken dry and place skin side up in a 9x9-inch or 13x9-inch baking dish, depending on the size of the thighs. (You want to leave a little room between each thigh.) Drizzle with 1 tablespoon of olive oil and rub it all over. Sprinkle ½ teaspoon of salt all over.2 pounds bone-in chicken thighs, 2 tablespoons olive oil, 1 ¼ teaspoons salt
- In a medium bowl, whisk together the Dijon mustard, garlic, lemon juice and zest, honey, dried thyme, black pepper, red pepper flakes, if using, and ¾ teaspoon salt.1 tablespoon Dijon mustard, 4 cloves garlic, ½ small lemon, 1 tablespoon honey, 1 teaspoon dried thyme, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 ¼ teaspoons salt
- Spread the sauce evenly over the skin of the chicken thighs using a pastry brush.
- Bake for 35-40 minutes, or until the internal temperature reads at least 165°F. If the skin is not browned and crispy yet, preheat the broiler. Broil for 2-3 minutes, or until the skin is crispy.
- Allow the thighs to rest for 5 minutes. Serve with additional fresh thyme.Fresh thyme
Notes
- Chicken: Thighs are best, but you can opt for breasts if needed.
- Storage: Store in an airtight container in the fridge for up to 3 to 4 days. Tightly wrap and place in a freezer bag in the freezer for up to 4-5 months.
- Tips: Avoid overcooking by broiling for 2-3 minutes at the end of baking.
Nutrition
Calories: 410kcal | Carbohydrates: 6g | Protein: 26g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 736mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
