Honey Mustard Chicken Thighs Recipe
There’s something incredibly satisfying about sinking your teeth into juicy, tender chicken thighs coated in a…
Equipment
- 9x13 inch Baking Dish
- Small Bowl
- Measuring Spoons
- basting brush or spoon
- Oven
- Meat Thermometer
Ingredients
Ingredients
- 3 lbsbone-in skin-on chicken thighs (8 count), trimmed of excess skin and fat
- 1 tspfine sea salt
- 1/2 tspcoarsely ground black pepper plus more to garnish
- 1/4 cupdijon mustard
- 1/4 cuphoney
- 1 Tbspolive oil
- 3 garlic cloves about 1 Tbsp minced
- 1/2 tspdried rosemary or 2 tsp chopped fresh rosemary
Instructions
Instructions
- Preheat the oven to 375°F. Pat the chicken thighs dry with paper towels and place them skin-side up in a 9×13-inch baking dish, spacing them evenly. Season all over with 1 tsp fine sea salt and 1/2 tsp coarsely ground black pepper.
- In a small bowl, combine 1/4 cup Dijon mustard, 1/4 cup honey, 1 Tbsp olive oil, 3 garlic cloves (about 1 Tbsp minced), and 1/2 tsp dried rosemary (or 2 tsp chopped fresh rosemary). Stir until well combined.
- Brush or spoon the honey mustard mixture generously over the top and sides of each chicken thigh.
- Bake for 40–45 minutes, until the chicken reaches an internal temperature of at least 165°F (you may cook to about 175°F for more tender dark meat). If you want browner tops, broil on high for 1–2 minutes—watch closely to avoid burning.
- Remove the dish from the oven and let the chicken rest a few minutes. Spoon the pan sauce over the thighs, garnish with additional coarsely ground black pepper if desired, and serve.