Ingredients
Chicken
- 8 bone-in chicken thighs
Honey Mustard Sauce
- 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
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the chicken evenly.
- Prepare Chicken: Place the bone-in chicken thighs in a baking dish and pat them dry with a paper towel to ensure the skin crisps well during baking.
- Make Honey Mustard Glaze: In a small bowl, combine the honey, Dijon mustard, minced garlic, extra-virgin olive oil, chopped fresh rosemary, chopped fresh thyme, kosher salt, and freshly ground black pepper. Mix thoroughly to create a smooth glaze.
- Apply Glaze: Liberally brush or spoon the honey mustard mixture all over the chicken thighs, making sure each piece is well-coated for maximum flavor.
- Bake Chicken: Place the baking dish in the preheated oven and bake the chicken for 40 to 45 minutes, or until the chicken is fully cooked and an internal thermometer reads 175°F (80°C).
- Broil for Crispiness: In the last 2 to 3 minutes of baking, turn on the top oven broiler to crisp up the skin, watching carefully to prevent burning.
Notes
- Bone-in thighs provide juicier meat and richer flavor compared to boneless options.
- If fresh herbs are unavailable, substitute with ½ teaspoon each of dried rosemary and thyme.
- Ensure chicken reaches an internal temperature of 175°F (80°C) for safe consumption.
- Broiling at the end crisps the skin but monitor closely to avoid burning.
- Leftover chicken can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
