Honey Mustard Roasted Chicken Thighs

Prep Time: 10 minutes (plus marinating time)

Cook Time: 40 minutes
Total Time: 50 minutes (plus marinating time)
Servings: 6
Category: Main Dish

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Notes After Making

Add

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Ingredients

Chicken

  • 8 bone-in, skin-on chicken thighs
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon
  • Fresh garlic, minced (optional)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Honey Mustard Glaze

  • 1 tablespoon grainy mustard
  • 1 tablespoon honey, or more to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

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Instructions

  1. In a large bowl, toss the chicken thighs with olive oil, lemon juice, and optional garlic.
  2. Season generously with salt and pepper.
  3. Cover and marinate for at least 1 hour or up to 24 hours in the refrigerator.
  4. Preheat oven to 375°F.
  5. Lightly oil a roasting pan or baking dish.
  6. Arrange chicken thighs skin-side down in the prepared pan.
  7. Roast for 20–25 minutes.
  8. Flip the chicken and continue roasting for 10 minutes.
  9. While the chicken roasts, stir together the grainy mustard and honey. Season with salt and pepper to taste.
  10. Brush the honey mustard glaze evenly over the chicken.
  11. Broil for 5 minutes, or until the skin is golden brown and lightly caramelized.
  12. Serve immediately.

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Jessica’s Notes

Best served with:

  • Rice pilaf
  • Mashed potatoes
  • Roasted vegetables
  • Green salad
  • Crusty bread

Wine pairing:

  • Chardonnay complements the honey mustard glaze and roasted flavors.
  • Viognier pairs well with the lemon and honey notes.
  • Sauvignon Blanc provides a bright contrast to the richness of the chicken.
  • Pinot Noir works well if you prefer a light red wine.

Prep Ahead:

  • Marinate the chicken up to 24 hours in advance.
  • Honey mustard glaze can be mixed up to 3 days ahead and refrigerated.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Reheat in a foil-covered baking dish at 350°F until the internal temperature reaches 150–165°F.

Freezer-friendly:

  • Freeze cooked chicken for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Add fresh rosemary or thyme to the marinade.
  • Use maple syrup instead of honey for a maple-mustard version.

Leftover Ideas:

  • Shred for sandwiches or wraps.
  • Slice and add to salads.
  • Use in tacos or grain bowls.
  • Serve over pasta or risotto.

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