This honey mustard chicken thighs recipe features crispy skin and tender meat baked in a flavorful garlic, mustard, and honey sauce. Made with simple ingredients and minimal prep, it’s a quick and easy dinner idea perfect for busy weeknights. The combination of Dijon mustard, fresh garlic, and herbs delivers bold flavor in every bite. Ideal for family meals, meal prep, or hosting, this baked chicken recipe pairs well with vegetables, rice, or potatoes.

Tender, juicy, and full of flavor, these honey mustard chicken thighs are baked to perfection with a simple yet bold marinade. Made with pantry staples like Dijon mustard, honey, garlic, and rosemary, this recipe delivers crispy skin and juicy meat every time.

Ingredients

3 lbs bone-in, skin-on chicken thighs (about 8 pieces), trimmed of excess fat and skin
1 tsp fine sea salt
1/2 tsp coarsely ground black pepper, plus more for 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 chopped fresh rosemary)

Instructions

Preheat Oven:
Set your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to ensure crispier skin.
Season Chicken:
Place the thighs in a 9×13-inch casserole dish and season both sides with salt and pepper.
Make the Marinade:
In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, and rosemary until fully combined.
Coat the Chicken:
Generously brush the honey mustard mixture over the chicken, covering all sides.
Bake:
Bake uncovered for 40–45 minutes, or until the internal temperature reaches at least 165°F (preferably 175°F for thighs). For crispier skin, broil for 1–2 minutes at the end.
Serve:
Spoon the pan juices over the chicken before serving. Optionally, garnish with extra black pepper or chopped herbs.

Tips

Dry the chicken well: This helps the skin crisp up better during baking.
Use a thermometer: Chicken thighs are most tender when cooked to 175°F.
Broil carefully: Keep a close eye while broiling to avoid burning the skin.

Variations and Substitutions

Boneless option: You can use boneless skinless thighs—reduce baking time to 25–30 minutes.
Add spice: Mix in 1 tsp of chili flakes or a dash of cayenne for a spicy kick.
Fresh herbs: Swap rosemary with thyme or tarragon for a different herb flavor.
Grainy mustard: Try whole-grain mustard for added texture.

FAQs

Can I make this ahead of time?
Yes. Marinate the chicken up to 24 hours in advance and refrigerate. Bake just before serving.

Can I freeze it?
Absolutely. Store leftovers in an airtight container and freeze for up to 3 months.

What’s the best way to reheat?
Reheat in a 350°F oven for about 10–15 minutes or until warmed through to preserve the texture.

Serving Suggestions

Pair with roasted vegetables, mashed potatoes, or steamed rice.
Add a simple side salad or sautéed greens for a complete meal.
Serve over couscous or quinoa to soak up the pan sauce.

Why You’ll Love This Recipe

Quick and easy: Minimal prep and hands-off baking.
Flavor-packed: Sweet, tangy, garlicky, and herbaceous.
Great for weeknights or guests: Impressive yet effortless.
Family-friendly: Loved by both kids and adults.