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Baked Honey Mustard Chicken Thighs

Baked honey mustard chicken thighs are oven-braised in a sweet-tangy honey-Dijon glaze that caramelizes until sticky and golden. Juicy, bone-in skin-on thighs get coated with a mustard-forward sauce for a simple chicken dinner with balanced heat and sweetness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bone-in skin-on chicken thighs
  • 4 bone-in skin-on chicken thighs
Honey mustard glaze
  • 0.3333333333 cup Dijon mustard
  • 3 tbsp honey
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 Fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425F, then arrange the chicken thighs in a baking dish in a single layer.
  2. Whisk Dijon mustard, honey, whole grain mustard, olive oil, garlic, lemon juice, thyme, salt, and black pepper until smooth.
Bake and caramelize
  1. Coat the chicken thighs generously with the honey mustard mixture, ensuring the skin is well covered.
  2. Bake 30-35 minutes at 425F until the glaze is deeply caramelized and the internal temperature reaches 165F.
  3. Broil 2-3 minutes until the honey mustard glaze darkens further for extra caramelization.
Finish
  1. Garnish with fresh thyme leaves and let the thighs rest in the dish for 2-3 minutes before serving.

Notes

Pro tip: for the deepest caramelization, don’t overcrowd the baking dish—spread the thighs so steam can escape. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2 months (thaw in the fridge overnight, then reheat until hot). For a lower-sugar option, replace honey with a 1:1 honey-style sugar alternative suitable for baking and caramelizing.