Ingredients
Chicken
- 8 bone-in chicken thighs
Honey Mustard Marinade
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons finely chopped fresh thyme
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Pat dry: Preheat your oven to 350°F (177°C). Place the chicken thighs in a baking dish and pat them dry using paper towels to remove any excess moisture, ensuring a crispier skin when baked.
- Mix marinade: In a small bowl, combine the honey, Dijon mustard, minced garlic, olive oil, fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Stir thoroughly to create a smooth and flavorful marinade.
- Brush chicken: Generously brush or spoon the honey mustard mixture all over the chicken thighs, making sure to coat each piece evenly for maximum flavor.
- Bake: Place the baking dish with the coated chicken thighs into the preheated oven. Bake for 40 to 45 minutes, or until the internal temperature reaches 175°F (80°C), indicating the chicken is fully cooked.
- Broil to crisp: For the last 2 to 3 minutes of cooking, turn on your oven’s top broiler to crisp up the chicken skin. Keep a close eye to prevent burning.
- Serve: Remove the chicken from the oven, let it rest for a few minutes, then serve hot with your choice of sides.
Notes
- Patting the chicken dry before applying the marinade helps achieve a crispy skin.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 175°F (80°C).
- Fresh herbs can be substituted with 1 teaspoon each of dried rosemary and thyme if fresh is unavailable.
- The broiling step is crucial for a desirable crispness on the chicken skin.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
