Honey Mustard Chicken
This Honey Mustard Chicken recipe will be your new go-to for weeknight dinners! It’s tender, juicy, flavorful, and SO easy to make.
Servings: 6 people
Ingredients
- 6 bone-in and skin-on chicken thighs
- 3 tablespoon honey
- 3 tablespoon Dijon mustard
- 2 garlic gloves minced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (177°C). Lightly grease a baking sheet.
- Mix the honey, Dijon mustard, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and black pepper in a small bowl. Stir until well combined.
- Place the chicken thighs on the prepared baking sheet, skin side up. Season the chicken thighs with additional salt and pepper if desired.
- Brush the honey mustard mixture generously over each chicken thigh, coating them evenly.
- Place the baking sheet in the-preheated oven and bake for 35-45 minutes or until chicken thighs gets to an internal temperature of 165F.
- Then, turn on the broiler, and broil the chicken for 2 to 3 minutes to crisp up the skin.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
Video
Notes
- If you don’t have fresh herbs on hand, dried herbs will work great too! Check the thickest part of the chicken thigh for the best temperature reading.
- To Store: You can keep the leftover honey mustard chicken in an airtight container in the fridge for up to 4 days. They’re also great for meal prep!
- To Freeze: Honey mustard chicken is freezer-friendly, too! Store the chicken thighs in a freezer-safe bag for up to 3 months.
- To Reheat: I typically reheat the leftovers in the microwave. You can also warm them completely in the oven.
Nutrition
Serving: 1/6 | Calories: 272kcal | Carbohydrates: 9g | Protein: 17g | Fat: 18g | Cholesterol: 84mg | Sodium: 450mg | Potassium: 7mg | Sugar: 9g