Ingredients
Method
- Whisk together Dijon mustard, honey, garlic, olive oil, salt, pepper, and paprika in a mixing bowl until well combined.
- Place chicken thighs in a resealable plastic bag or dish. Pour the marinade over them, coat well, and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat oven to 400°F (200°C). Arrange marinated chicken thighs skin-side up on a baking sheet or oven-safe skillet.
- Bake for 35–40 minutes, or until the chicken's internal temperature reaches 165°F and the skin is golden.
- For crispier skin, broil for an additional 2–3 minutes, watching carefully.
- Let chicken rest for 5 minutes before serving. Spoon pan juices over the top if desired.
Nutrition
Notes
Ingredient Swap: I often use whole grain mustard when I want a bit more texture and a milder flavor, it gives the sauce a lovely rustic feel.
Storage Tip: The leftovers keep beautifully in the fridge for up to four days, and I find the flavors meld even more overnight.
Make-
Ahead Secret: You can whisk the marinade and coat the chicken up to a day in advance, it really deepens the flavor and makes dinner a breeze.
Common Mistake: Don't skip the resting time after baking.
Letting the chicken sit for five minutes keeps all those delicious juices inside.
Serving Suggestion: I love to serve this over a simple bed of rice or roasted potatoes to soak up every bit of that incredible honey mustard sauce.
Equipment Note: If you don't have a baking sheet, a cast iron skillet works wonderfully here and helps get the skin extra crispy.