Baked Honey Mustard Chicken Thighs ('No Recipe'!)
A 10-minute-prep recipe for baked chicken thighs in a honey mustard sauce that's so easy that you won't even need a recipe after you've made it a couple of times! This is a perfect weeknight meal served with creamy mashed potatoes and vegetables, or just green salad and crusty bread that the whole family will love.
Servings: 4
Equipment
Ingredients
- 8 skinless boneless chicken thighs (around 2 to 3 pounds)
- salt and pepper
- 8 garlic cloves skin still on (optional)
- ¼ cup Dijon mustard
- ¼ cup wholegrain mustard
- ½ cup honey (liquid, not set)
- 1 tablespoon apple cider vinegar (or white vinegar, or lemon juice)
- a few sprigs of fresh rosemary or another fresh herb such as thyme, oregano (or 1 teaspoon dried herbs)
Instructions
- Pre-heat the oven to 355℉/180℃. Arrange the chicken thighs in a medium to large baking dish and sprinkle generously with salt and pepper. Tuck the garlic cloves in between the chicken thighs.8 skinless boneless chicken thighs, salt and pepper, 8 garlic cloves
- Whisk the mustards, honey and vinegar together in a jug or bowl, then pour all over the chicken. Scatter the fresh herbs all over the dish.¼ cup Dijon mustard, ¼ cup wholegrain mustard, ½ cup honey, 1 tablespoon apple cider vinegar, a few sprigs of fresh rosemary
- Bake for 35 to 50 minutes or until the chicken is cooked through and slightly golden and sticky on top. The cooking time will depend on the size of the chicken thighs. It's best to test the inside with a meat thermometer. Check that the chicken has reached at least 165℉/74℃ in the deepest part of the meat.
- Serve two thighs and plenty of the garlic and sauce per person with mashed potatoes, rice, pasta or bread, and a vegetable or green salad of your choice.
Video
Notes
Ingredient amounts: This recipe is quite flexible in that you don’t have to bother with some of the ingredients if you don’t want to. Skip the garlic and vinegar if you like! Use any herbs you happen to have. The essential components of this are the chicken, honey and mustard.
Chicken: If you'd like to use chicken breasts instead of thighs, go ahead! Cooking time will depend on the thickness of the breasts, but check after about 30 minutes (20-25 for smaller breasts). You might also like to spoon some of the sauce over the chicken about half way through cooking to stop it drying out.
Prepping ahead: You can fully assemble this dish, cover it with plastic wrap or foil and keep it in the fridge until ready to cook for up to 24 hours.
Freezing: You can freeze any leftovers in an airtight container for up to 2 months. Defrost overnight in the fridge, then heat gently on the stove or in the microwave.
Nutrition
Calories: 426kcal | Carbohydrates: 39g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 215mg | Sodium: 546mg | Potassium: 649mg | Fiber: 2g | Sugar: 35g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg
