Go Back

Crispy Honey Mustard Chicken

Jessica T. Brown
Juicy chicken thighs baked with a sweet and tangy honey mustard glaze, infused with fresh herbs, and finished with crispy skin—perfect for quick, flavorful weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • 1 baking dish
  • 1 Mixing Bowl
  • 1 pastry brush
  • 1 meat thermometer
  • Paper towels

Ingredients
  

  • 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

Instructions
 

  • Prepare the Chicken: Start by preheating your oven to 350°F (177°C).
    While the oven warms, place the chicken thighs in a large baking dish and pat each piece dry with paper towels.
    Removing excess moisture is crucial for ensuring the skin crisps up beautifully during baking.
    Arrange the chicken with the skin side up, leaving a little space between each piece to allow even cooking.
  • Make the Honey Mustard Glaze: In a medium mixing bowl, combine the honey, Dijon mustard, minced garlic,
    olive oil, finely chopped rosemary, thyme, salt, and freshly ground black pepper.
    Stir thoroughly until all ingredients are fully blended into a smooth, aromatic glaze.
    Taste and adjust seasoning if needed to balance sweetness and tanginess.
  • Apply the Marinade: Using a pastry brush or spoon, generously coat each chicken thigh with the honey mustard mixture, making sure to cover both the skin and the sides.
    Take your time to spread the glaze evenly; this ensures every bite is infused with flavor.
    Save a small amount of the glaze to brush on midway through baking for extra caramelization.
  • Bake the Chicken: Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the chicken reaches an internal temperature of 175°F (80°C).
    About 2–3 minutes before the end, switch on the top broiler to crisp the skin to a golden brown perfection.
    Keep an eye on the chicken to prevent burning while achieving a nice caramelized finish.
  • Rest and Serve: Once fully cooked, remove the chicken from the oven and let it rest for 5 minutes.
    This allows juices to redistribute, keeping the meat tender and flavorful.
    Serve hot with your choice of sides, brushing any remaining glaze on top for extra shine and taste.
    Enjoy a perfectly balanced, juicy, and aromatic meal every time.

Notes

  • Bone-in chicken thighs provide maximum flavor and juiciness; you can substitute boneless thighs but reduce baking time slightly.
  • Patting chicken dry before baking is essential for crispy skin.
  • Fresh herbs enhance the flavor, but dried herbs work in a pinch—use 1 teaspoon total.
  • Brushing extra glaze midway through baking helps create a sticky, caramelized finish.
  • Use a meat thermometer to ensure safe cooking without over-drying the chicken.