Short description

Tender, bone‑in chicken thighs are coated in a golden honey‑Dijon glaze infused with garlic, fresh rosemary, and thyme—then roasted to juicy perfection with a fragrant, caramelized crust.

Why You’ll Love This Recipe

Balanced flavors of sweet honey and tangy Dijon mustard, brightened by fragrant herbs and garlic
Juicy, flavorful meat thanks to bone‑in thighs and moderate roasting time
Simple, one‑dish preparation requiring minimal hands-on time and cleanup
Elegant enough for company, cozy enough for weeknights

Honey Mustard Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 bone‑in chicken thighs
¼ cup honey
¼ cup Dijon mustard
2 garlic cloves, minced
1 tablespoon extra‑virgin olive oil
1½ teaspoons finely chopped fresh rosemary
1½ teaspoons finely chopped fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

directions

Preheat your oven to 350 °F (177 °C). Lightly grease a 9×13‑inch baking dish or line it with parchment for easier cleanup.
Place the chicken thighs in the prepared dish and pat them dry with paper towels—this helps achieve crispier skin.
In a small bowl, whisk together honey, Dijon mustard, minced garlic, olive oil, rosemary, thyme, salt, and black pepper until smooth and well combined.
Brush or spoon the honey‑mustard mixture evenly over each chicken thigh.
Bake in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 175 °F (80 °C).
For extra crunch and color, optionally broil on high for 2–3 minutes at the end—keep a close eye so it doesn’t burn.
Remove from oven and let the chicken rest for a few minutes before serving.

Servings and timing

Servings: 8—it’s one thigh per generous serving
Prep time: ~10–15 minutes (including patting dry and whisking the glaze)
Cook time: 40–45 minutes (plus optional broiling)
Total time: ~55–60 minutes

Variations

Use stone‑ground mustard or a blend of Dijon and whole‑grain mustard for a rustic texture and added flavor.
Swap fresh herbs for ¾ teaspoon dried rosemary and ¼ teaspoon dried thyme if you don’t have herbs on hand.
Start at a higher temperature—some versions roast at 375 °F for 30–40 minutes or even 425 °F for shorter bake (20–25 minutes)—just adjust cooking time and monitor doneness.
Use yellow mustard or mix in a bit of smoked paprika for a smoky twist.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for 3–5 days.
Reheat: Warm in the oven at 325–350 °F until heated through; use broil briefly to re-crisp the skin.
Freezing: Cool completely, freeze in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently to preserve texture.

FAQs

1. Can I use boneless or skinless chicken thighs instead?

Yes—just reduce the cooking time. Boneless, skinless thighs typically take about 30 minutes and should reach 165 °F.

2. Can I use chicken breasts instead of thighs?

Yes—just note that breasts tend to cook faster and may dry out more easily. Watch the internal temperature and not exceed 165 °F.

3. How do I ensure the skin gets crispy?

Pat the chicken dry before glazing and consider broiling briefly at the end. High heat broiling crisp the glaze nicely.

4. What’s the ideal internal temperature for doneness?

Bone‑in thighs should reach 175 °F (80 °C) for maximum tenderness and safety.

5. Can I marinate the chicken ahead of time?

Absolutely—let the chicken sit in the glaze for 1–2 hours or overnight for intensified flavor, then bake as directed.

6. Is this recipe gluten‑free?

Yes—all ingredients listed are naturally gluten‑free

7. What sides pair well with this chicken?

Great options include roasted vegetables, mashed potatoes, rice, or a simple green salad.

8. Can I make this on the stovetop or in an Instant Pot?

While you can adapt it, the current recipe relies on oven roasting for the glaze’s caramelization; stovetop or pressure cooking would require different timing and technique.

9. My glaze looks thin—how do I thicken it?

Simmer leftover drippings briefly on the stove with a bit of cornstarch slurry until reduced and thickened.

10. Can I use dried herbs if fresh aren’t available?

Yes—substitute with ¾ teaspoon dried rosemary and ¼ teaspoon dried thyme.

Conclusion

This Honey Mustard Herb‑Roasted Chicken Thighs recipe is a beautifully balanced, one‑dish wonder—sweet, tangy, and fragrant, with juicy meat and a sticky, golden-brown glaze. Easy enough for week‑night dinners, impressive enough for a cozy gathering, and perfect for leftovers or freezing. Give it a go—you may soon reach for this recipe again and again!

Chef MARTHA