Description
These juicy Baked Honey Mustard Chicken Thighs are perfectly crisp on the outside and coated in a tangy-sweet homemade honey mustard sauce. A simple and flavorful main dish that’s perfect for weeknight dinners.
Ingredients
- 3 lbs bone-in, skin-on chicken thighs (about 8 thighs), trimmed of excess skin and fat
- 1 tsp fine sea salt
- 1/2 tsp coarsely ground black pepper, plus more to garnish
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 Tbsp olive oil
- 3 garlic cloves, minced (about 1 Tbsp)
- 1/2 tsp dried rosemary or 2 tsp fresh rosemary, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken thighs dry with paper towels. Arrange them in a 9×13-inch casserole dish and season all over with salt and pepper.
- In a small bowl, mix Dijon mustard, honey, olive oil, garlic, and rosemary until well combined.
- Brush the honey mustard sauce generously over the top and sides of each chicken thigh.
- Bake uncovered for 40–45 minutes, or until the internal temperature reaches at least 165°F (preferably 175°F) when checked with a meat thermometer.
- Optional: Broil for 1–2 minutes at the end of cooking to brown and crisp the skin.
- Remove from the oven and spoon the pan sauce over the chicken before serving.
Notes
- Patting the chicken dry helps the skin crisp up during baking.
- Use fresh rosemary for extra flavor if available.
- The pan juices can be served as a sauce or spooned over rice or vegetables.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 371
- Sugar: 8g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 130mg
