Description
Tender, juicy chicken thighs baked in a sweet and tangy honey mustard sauce with garlic and fresh herbs. An easy weeknight dinner that’s packed with flavor and pairs perfectly with rice or roasted veggies.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard (optional)
- 1/4 cup honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- In a small bowl, whisk together Dijon mustard, whole grain mustard (if using), honey, olive oil, garlic, rosemary or thyme, salt, and pepper.
- Pat chicken thighs dry with paper towels. Place in the baking dish and pour the honey mustard sauce over, turning to coat evenly.
- Bake uncovered for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crispy. Spoon sauce over the chicken halfway through baking.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
- Boneless, skinless thighs can be used; reduce bake time to about 25–30 minutes.
- Add a splash of apple cider vinegar for extra tang.
- Leftovers keep well in the fridge for up to 3 days.
- Delicious served with mashed potatoes, rice, or a fresh green salad.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 350
- Sugar: 12g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 120mg