Description
Tender chicken thighs glazed in a honey-mustard sauce with a golden, caramelized exterior and a savory Dijon tang.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on (about 1.5–2 lb / 700–900 g total)
- 1/4 cup (60 ml) honey
- 1/4 cup (60 g) Dijon mustard
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine salt (adjust to taste)
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and set a wire rack on top.
- Pat the chicken thighs dry with paper towels.
- In a medium bowl, whisk together honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and black pepper until smooth.
- Reserve about 2 tablespoons of the sauce for basting. Coat the chicken thighs evenly with the remaining sauce.
- Place the thighs skin-side up on the rack/foil and brush a little reserved sauce on top.
- Roast for 30–35 minutes, or until the internal temperature reaches 165°F (74°C). Broil for 1–3 minutes for extra crispiness.
- Let rest for 5 minutes. Brush with remaining reserved sauce and garnish with chopped parsley.
Notes
For extra crisp skin, pat thighs dry again before roasting. Use an instant-read thermometer for reliable doneness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 345
- Sugar: 17g
- Sodium: 510mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 85mg