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

Chicken Breast version: Marinate the chicken breasts for at least 30 minutes or up to 8 hours in the refrigerator. Preheat the oven to 425°F and lightly oil a baking dish or sheet pan. Arrange the chicken breasts in a single layer and roast for 18–22 minutes, depending on thickness, until the internal temperature reaches 160°F. Let the chicken rest before serving; the temperature will continue to rise to 165°F as it rests.

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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

⸻

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 or baked 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:

  • Best Method: Oven


    • Preheat oven to 325°F.
    • Place the chicken in a baking dish and add 1–2 tablespoons of chicken broth or water to the bottom of the dish.
    • Cover tightly with foil.
    • Heat for 10–15 minutes, or until warmed through (165°F internal temperature).
    • If you’d like the glaze to become slightly caramelized again, remove the foil for the last 2–3 minutes or briefly broil.


    Quick Method: Microwave


    • Place the chicken on a microwave-safe plate with a tablespoon of water or broth.
    • Cover loosely with a microwave-safe lid or damp paper towel.
    • Heat at 50–70% power in 30-second intervals, turning once, until warmed through. Using reduced power helps prevent the chicken from becoming tough.

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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