Honey Mustard Chicken Thighs
Honey and mustard turn ordinary chicken thighs into something you can't stop picking at. The honey caramelises on the skin, the mustard adds bite, and the sauce in the dish is begging to be mopped up with bread. We use bone-in, skin-on thighs: they're the juiciest cut and almost impossible to dry out.
- Prep
- 10 min
- Cook
- 45 min
- Rest
- 5 min
- Total
- 1 h
- Servings
- 4
- Level
- Easy
- Per serving
- 545 kcal
Ingredients
Makes: 8 thighs, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Prep the thighs
Heat the oven to 200°C (400°F). Pat the thighs dry with paper towels and trim off any overhanging skin and fat. Season all over with salt and pepper.
-
Step 2: Mix the sauce
In a bowl, stir together the honey, both mustards, lemon juice, oil and garlic until smooth.
-
Step 3: Coat the chicken
Arrange the thighs skin-side up in a baking dish with a little space between them. Set aside a third of the sauce and brush the rest generously all over the chicken. Tuck the thyme sprigs in between.
-
Step 4: Bake and glaze
Bake for 25 minutes, then brush the skin with the reserved sauce and a spoonful of the pan juices. Return to the oven for another 15–20 minutes, until the skin is glossy and deep golden.
-
Step 5: Check for doneness
A thermometer in the thickest part of a thigh, near the bone, should read at least 74°C (165°F) — for thighs, 80°C (175°F) is even better, as the meat turns tender and pulls away from the bone. The juices should run clear.
-
Step 6: Rest and serve
Leave the thighs in the dish for 5 minutes, then serve with the sauce from the bottom spooned over.
Tips & variations
-
Tip
If the honey makes the skin darken too quickly, cover the dish loosely with foil for the last 10 minutes.
-
Variation
Put potato or onion wedges under the thighs — they'll roast in the honey-mustard juices.
-
Swap
Drumsticks work too: bake them for 35–40 minutes in total.
-
Storage
Keeps in the fridge for up to 3 days; reheat in a 180°C (350°F) oven for 10–12 minutes to re-crisp the skin.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 545 kcal | 2,180 kcal |
| Protein | 40 g | 160 g |
| Fat | 36 g | 144 g |
| Carbohydrates | 15 g | 60 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
