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Baked Honey Mustard Chicken Thighs

Baked honey mustard chicken thighs with a sweet-tangy Dijon glaze that caramelizes in the oven for glossy, golden-brown skin. Oven honey mustard coats bone-in chicken thighs so every bite balances mustard heat and honey sweetness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Honey mustard glaze and chicken
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs total.
  • 0.333 cup Dijon mustard
  • 3 tbsp honey
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil
  • 3 garlic minced (about 3 cloves)
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 fresh thyme for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425F, then arrange the chicken thighs in a baking dish.
  2. Whisk Dijon mustard, honey, whole grain mustard, olive oil, garlic, lemon juice, fresh thyme leaves, salt, and black pepper until smooth.
Coat and bake
  1. Coat chicken thighs generously with the honey mustard mixture, covering the skin evenly.
  2. Bake for 30–35 minutes at 425F until the glaze is deeply caramelized and the internal temperature reaches 165F.
Broil and finish
  1. Broil for 2–3 minutes to push extra caramelization to the glaze.
  2. Garnish with fresh thyme and serve hot.

Notes

For thicker caramelization, use a baking dish where the thighs sit close together so the glaze warms quickly. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat in a 350F oven until hot through. Freezing is not recommended for best glaze texture. For a lower-sugar option, swap honey for an equal amount of a sugar-free honey-style syrup designed for baking (check labels for substitution accuracy).