Description
This Honey Mustard Chicken recipe features juicy bone-in chicken thighs baked with a flavorful honey mustard marinade enlivened with fresh herbs and garlic. The chicken is baked to perfection at 350°F, then broiled briefly for a crisp, golden skin, delivering a sweet, tangy, and herbaceous main dish that's perfect for family dinners or entertaining guests.
Ingredients
Chicken
- 8 bone-in chicken thighs
Honey Mustard Marinade
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons finely chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Pat dry: Preheat your oven to 350°F (177°C). Place the chicken thighs in a baking dish and pat them dry thoroughly with paper towels to ensure the skin crisps up nicely during baking.
- Mix marinade: In a small bowl, combine the honey, Dijon mustard, minced garlic, extra-virgin olive oil, finely chopped fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Stir well until all ingredients are fully blended into a smooth marinade.
- Brush chicken: Generously brush or spoon the honey mustard marinade onto the chicken thighs, ensuring each piece is well coated with the flavorful mixture.
- Bake: Place the baking dish with the coated chicken in the preheated oven. Bake for 40 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 175°F (80°C).
- Broil for crispiness: Finally, switch on the broiler and broil the chicken for 2 to 3 minutes to crisp up the skin, watching carefully to prevent burning. Once done, remove from oven and let rest briefly before serving.
Notes
- Bone-in chicken thighs retain juiciness and flavor better than boneless.
- Use a meat thermometer to ensure chicken is safely cooked through.
- Broiling at the end crisps the skin for added texture and flavor.
- Fresh herbs can be substituted with ½ teaspoon dried rosemary and thyme if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
