There’s nothing like an easy honey mustard chicken recipe that fills your home with the smell of savory herbs. These honey mustard baked chicken thighs are so simple but bring big flavors to the table without a lot of work.
It’s as easy as tossing everything together in a single pan and letting the oven do the rest. And with some broccoli added in, you’re looking at a full meal with the least fuss.
Let’ get cooking.
What You’ll Need
For the Chicken Marinade:
- 4 chicken thighs, skin-on
- ¼ cup olive oil
- ¼ cup yellow mustard
- ⅛ cup honey
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 2 tsp lemon juice
- Zest of 1 lemon
- 1/2 tsp thyme
- 2 tsp salt
- ⅛ cup chicken broth
Veggies:
- Broccoli (add last 10 minutes)
- Baby potatoes
- 1 onion, thinly sliced
- 3-4 garlic cloves, whole
Instructions
- Marinate the Chicken:
- Combine olive oil, mustard, honey, garlic powder, oregano, paprika, lemon juice, zest, thyme, and salt in a bowl.
- Mix well, then add the chicken thighs, making sure they’re fully coated. Let the chicken sit in this marinade for at least 1 hour – but if you can, marinate for a few hours or even overnight for the best flavor.
- Prepare the baking pan:
- Lay the thinly sliced onions across the bottom of a baking dish.
- Scatter a few baby potatoes below the chicken and tuck the rest between the thighs, make sure the chicken is skin-side up.
- Drop the whole garlic cloves in.
- Bake:
- Sprinkle a pinch of extra thyme over the top, then pop the whole dish into the oven at 430°F.
- Bake for 40 minutes, adding the broccoli in the last 10 minutes, so it roasts just right without overcooking.
- When it’s done, the chicken should be golden brown, and the veggies tender with a bit of char.
Tips & Tricks for Perfect Honey Mustard Chicken
Here’s the secret to getting that skin irresistibly crispy. Once your chicken’s done baking, you can remove the broccoli and broil the chicken for 5 minutes. Just keep an eye on it—things can go from golden to charred pretty quick! But trust me, that extra bit of crunch is worth it. The skin crisps up beautifully, giving you that perfect bite between juicy chicken and a crackly, flavorful crust.
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Chicken Broth is Optional: As the chicken bakes, it will release its own juices. If you find the chicken getting a bit dry, feel free to add some chicken broth as needed. This extra broth can double as a tasty gravy when you’re ready to serve, adding moisture and a boost of flavor.
Adjust the Sweetness: Want to make this honey mustard sauce truly yours? If you’re in the mood for a little kick, sprinkle in a pinch of chili flakes or even a dash of cayenne for some heat—it balances the sweetness really nicely. Or, if you’re not a big fan of sweet sauces, feel free to dial down the honey by a tablespoon. You can always taste the marinade before adding the chicken to get it right.
Marinate for Maximum Flavor: If you’ve got the time, let the chicken hang out in that marinade for at least a few hours—overnight is even better if you can swing it! This extra time lets the honey mustard soak deep into the meat, making every bite full of flavor. Plus, the marinade works a little magic by tenderizing the chicken, so it comes out extra juicy and tender. It’s one of those small steps that makes a big difference, pop it in the fridge, and let it do its thing.
Devein, Trim, and Clean the Chicken: Before marinating, make sure to trim off any extra fat and taking out any veins—this helps keep the texture nice and clean. Then, give the chicken a good rub with salt and a quick rinse to get rid of any funky smell. Pat them dry and marinate.
This honey mustard baked chicken thighs recipe is comfort food done right. It’s all about getting the most flavor with the least fuss – just the way we like it.
Happy cooking everyone!
Honey Mustard Baked Chicken Thighs
Ingredients
For the Chicken Marinade:
- 4 chicken thighs skin-on
- ¼ cup olive oil
- ¼ cup yellow mustard
- ⅛ cup honey
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 2 tsp lemon juice
- Zest of 1 lemon
- 1/2 tsp thyme
- 2 tsp salt
- ⅛ cup chicken broth
Veggies:
- Broccoli add last 10 minutes
- Baby potatoes
- 1 onion thinly sliced
- 3-4 garlic cloves whole
Instructions
Marinate the Chicken:
- Combine olive oil, mustard, honey, garlic powder, oregano, paprika, lemon juice, zest, thyme, and salt in a bowl.
- Mix well, then add the chicken thighs, making sure they’re fully coated. Let the chicken sit in this marinade for at least 1 hour – but if you can, marinate for a few hours or even overnight for the best flavor.
Prepare the baking pan:
- Lay the thinly sliced onions across the bottom of a baking dish.
- Scatter a few baby potatoes below the chicken and tuck the rest between the thighs, make sure the chicken is skin-side up.
- Drop the whole garlic cloves in.
- Pour a little chicken broth into the pan to keep things juicy and give the chicken a moist, tender finish.
Bake:
- Sprinkle a pinch of extra thyme over the top, then pop the whole dish into the oven at 430°F.
- Bake for 40 minutes, adding the broccoli in the last 10 minutes, so it roasts just right without overcooking.
- When it’s done, the chicken should be golden brown, and the veggies tender with a bit of char.
