Go Back

Baked Honey Mustard Chicken Thighs

Baked honey mustard chicken thighs with a sweet-tangy Dijon glaze caramelized in the oven for deeply golden, sticky coating. Bone-in, skin-on chicken thighs bake until tender, then get a quick broil for extra browning and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 1 bone-in skin-on chicken thighs Use 4 to 6 thighs depending on size.
Honey mustard glaze
  • 0.33 cup Dijon mustard
  • 3 tbsp honey
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Garnish
  • 1 fresh thyme

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 425F, then arrange bone-in skin-on chicken thighs in a baking dish or on a sheet pan in a single layer.
  2. Whisk Dijon mustard, honey, whole grain mustard, olive oil, garlic, lemon juice, fresh thyme leaves, salt, and black pepper until smooth and well combined.
Coat and bake
  1. Coat the chicken thighs generously with the honey mustard mixture so the glaze clings to the skin.
  2. Bake at 425F for 30-35 minutes, until the glaze is deeply caramelized and the internal temperature reaches 165F.
Caramelize and garnish
  1. Broil for 2-3 minutes to add extra caramelization to the glaze.
  2. Garnish with fresh thyme and let the chicken rest for 2-3 minutes before serving.

Notes

For the stickiest, most caramelized glaze, make sure the chicken skin is fully coated and leave the thighs uncovered in the oven. Store leftovers in the refrigerator up to 3 days; reheat in a 350F oven until hot. Freezing is yes—freeze cooked chicken in an airtight container up to 2 months and thaw in the fridge. For a lower-sugar version, use a sugar-free honey substitute in the glaze (keep the Dijon and whole grain mustard the same).