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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 sticky, deeply golden flavor. Easy baked chicken thighs are coated, baked until 165F, then broiled briefly for extra browning.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use 4–6 thighs; if using 6, expect slightly longer baking in Step 3.
Honey mustard glaze
  • 0.333333 cup Dijon mustard
  • 3 tbsp honey
  • 2 tbsp whole grain mustard
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme leaves
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • Fresh thyme for garnish Use extra leaves for topping after baking.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425F and arrange the bone-in skin-on chicken thighs in a baking dish in an even layer.
  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 the chicken thighs generously with the honey mustard mixture, ensuring the skin is well covered.
  2. Bake 30–35 minutes until the glaze is deeply caramelized and the internal temperature reaches 165F.
Finish and serve
  1. Broil 2–3 minutes to add extra caramelization to the glaze and skin.
  2. Garnish with fresh thyme and let rest briefly before serving.

Notes

For the stickiest glaze, make sure the chicken skin is fully coated and use bone-in, skin-on thighs. Store leftovers in an airtight container in the refrigerator up to 3–4 days; freeze cooked chicken up to 2–3 months. For a lighter option, reduce honey to 2 tbsp while keeping the mustard amounts the same.