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Honey mustard chicken on a platter with fresh herbs.
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Honey Mustard Chicken Thighs

Prep Time5 minutes
Cook Time45 minutes
Course: Entree
Cuisine: American/Mediterranean
Diet: Gluten Free
Servings: 6
Author: Shana Liebman

Ingredients

For the chicken:

  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (4 to 6 thighs), trimmed of extra skin
  • 3 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil

For the Honey-Mustard Sauce:

  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced thyme
  • 3 cloves garlic, grated or minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon apple cider vinegar
  • Fresh parsley, chopped (optional)

Instructions

  • Get ready. Heat oven to 375°F. Place the chicken thighs on a paper-towel-covered plate and blot dry with another paper towel. Generously sprinkle both sides of the chicken thighs with the salt and pepper.
  • Make the Honey-Mustard Sauce. In a small bowl, whisk together the honey, Dijon mustard, rosemary, thyme, garlic, smoked paprika, red pepper flakes, and apple cider vinegar until smooth.
  • Sear the chicken. Heat a large oven-safe skillet over medium heat until very hot. Add the olive oil and 2 to 3 chicken thighs, skin-side down. Sear, without moving, for about 7 minutes or until the skin is crispy and nicely golden. Flip and sear for 2 more minutes, until golden brown. Remove cooked thighs to a clean plate. They do not need to be cooked through at this point. Repeat with remaining thighs. Pour out excess oil.
  • Glaze the chicken. Return all of the thighs, skin-side up, to the skillet, and brush them with half of the sauce. Place the skillet in the oven and cook for 15 minutes.
  • Baste and bake again. Brush chicken with the remaining sauce and increase the oven temperature to 425°F. Cook for 10 to 15 minutes until the chicken is cooked through, or at least 165°F.
  • Finish and serve. Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Serve hot, garnished with chopped parsley if desired.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and smoked paprika used in this recipe.
  • Make Ahead & Storage: You could make the sauce 1 to 2 days in advance. Although it’s best to serve this dish immediately, the chicken can be cooked a few hours ahead of time and reheated in a 350°F oven. Leftovers, stored in an airtight container, will keep in the refrigerator for two days.

Nutrition

Calories: 428.1kcal | Carbohydrates: 13.9g | Protein: 26.8g | Fat: 29.5g | Saturated Fat: 7.6g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 13.1g | Trans Fat: 0.1g | Cholesterol: 157.4mg | Sodium: 1403.4mg | Potassium: 383.3mg | Fiber: 0.9g | Sugar: 11.8g | Vitamin A: 388.7IU | Vitamin C: 2.5mg | Calcium: 32.2mg | Iron: 1.7mg

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