5 from 33 votes
Baked Honey Mustard Chicken
This baked honey mustard chicken features bone-in, skin-on thighs coated in a tangy blend of Dijon and whole grain mustard, balanced with honey and rosemary. Searing the chicken before roasting locks in moisture and creates a golden crust. The honey-mustard sauce adds a sweet and sharp glaze that complements the savory chicken, resulting in tender, flavorful pieces. This roast is straightforward enough for an easy weeknight meal while still offering depth from mustard varieties and fresh herbs.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
8
servings
Ingredients
- 3 tablespoons Dijon mustard
- 3 tablespoon whole grain mustard
- 3 tablespoons honey or more, to taste
- 2 tablespoons chicken stock or more, to taste
- 1 tablespoon olive oil
- 3 rosemary sprigs
For the mustard rub
- 1 tablespoon olive
- 1 tablespoon whole grain mustard
- black pepper to taste, Kosher salt and freshly ground
- salt to taste, Kosher salt and freshly ground
- 8 bone-in skin-on chicken thighs
Instructions
- Preheat oven to 400 degrees F.
- To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken.
- In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock. Add more chicken stock as needed until desired consistency is reached; set aside.
- Heat olive oil in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with rosemary.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
- Serve immediately.
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