The easiest Honey Mustard Chicken Thighs have quickly become a family favourite. Bone-in Chicken Thighs are roasted in a creamy, savoury sauce featuring Dijon mustard, luscious honey, fresh garlic and a hint of spices. They are delicious and you are going to LOVE this recipe.
What to serve with Honey Mustard Chicken
Pasta, it fabulous with the chicken and sauce. I also like it with gnocchi simply made in a brown butter sauce, topped with Parmesan cheese and lots of freshly grated black pepper. mashed or roasted potatoes are delightful. Roasted vegetables, steamed green beans or frozen peas, cooked and tossed sliced scallions and fresh mint. Or skip the carbs entirely and serve with the aforementioned vegetables and a salad.
Stella got her groove back
I’ve always been one to enjoy a quick and easy meal. Since we still continue to run to and fro with the kids, coupled with my own events and meetings, I end up craving those simple meals. I’ve always listened to music while cooking, but lately it’s been Taylor Swift. Anyone else? She’s had such a positive effect on our youth, I can’t help myself lately grooving to her tunes while cooking.
Love this recipe? YOU will LOVE these chicken recipes too!
ROAST IT: Miso Roasted Chicken Thighs
BAKE IT: Chicken Milanese
SLOW COOK IT: Slow Cooker Five Spice Chicken
GRILL IT: Greek Chicken Kabobs
PASTA IT: Chicken Pesto Pasta
STIR FRY IT: General Tso’s Chicken
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker and please leave a comment telling us what you think!
Ingredients
- 8 bone-in, skin on chicken thighs
- 3 cloves garlic
- 1/2 cup honey
- 1/2 cup Dijon mustard
- black pepper
- salt
- 2 tsp cider vinegar
- fresh thyme, leaves removed from stems
- 1 tbsp olive oil
- cooking spray
Instructions
- Place chicken in a baking dish, sprayed with cooking oil, and pat dry with a paper towel.
- In a bowl, stir together garlic, honey, mustard, pepper, salt, vinegar, thyme and oil.
- Preheat oven to 400F.
- Pour sauce all over chicken. With a kitchen glove or your bare hands, spread the sauce all over the chicken thighs to ensure it gets into every nook and crevice. Let sit about 10 minutes.
- Bake for 45 minutes or until temperature reaches 180 C. Turn on broiler to brown tops, but watch it so it doesn't start to burn.
- Remove from baking dish to a platter with any sauce left in the dish. Sprinkle with fresh thyme.
I love honey mustard chicken wings, so thought I’d give these a try. Served with peas and gnocchi like your pictures. So flavorful! Going to put this recipe into rotation.