Honey Mustard Baked Chicken Thighs
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.
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.