Description
A quick and easy weeknight dinner featuring bone-in, skin-on chicken thighs baked with a sweet and tangy honey mustard glaze that crisps up beautifully in the oven.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
- 3 tablespoons honey (60 ml)
- 3 tablespoons Dijon mustard (45 ml)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil (30 ml)
- Lemon wedges (optional, for serving)
Instructions
- Preheat the oven to 425°F (220°C). Pat chicken thighs dry with paper towels.
- In a mixing bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, and black pepper until smooth and shiny.
- Place chicken thighs skin-side up on a wire rack set over a parchment-lined baking sheet.
- Brush a generous amount of the honey mustard glaze over each piece, including edges and under the skin if possible. Reserve some glaze for basting.
- Bake for 15 minutes, then remove from oven and baste with reserved glaze.
- Return to oven and bake for another 10-15 minutes until skin is golden and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before serving. Serve with lemon wedges if desired.
Notes
Pat chicken dry before baking to ensure crispy skin. Use a wire rack for even crispiness. Reserve some glaze for basting halfway through baking. Reheat leftovers in a skillet over low heat to maintain crispiness. This recipe is naturally gluten-free but check mustard brand if sensitive.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 320
- Sodium: 470
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 8
- Protein: 28
Keywords: honey mustard chicken, baked chicken thighs, crispy chicken, easy weeknight dinner, honey mustard glaze, chicken recipe