Name: Honey Mustard Roasted Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Ingredients: 8 bone-in (skin-on chicken thighs (around 1.2kg total)); 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 60 ml runny honey; 3 tbsp Dijon mustard; 2 tbsp wholegrain mustard; 2 tbsp apple cider vinegar; 1 tbsp light soy sauce (or tamari); 2 cloves garlic (finely minced); 1/2 tsp dried thyme; A splash of water or chicken stock (if needed to thin the sauce); 1 tbsp fresh parsley (chopped)

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There are some combinations in the kitchen that just feel right, and for me, the marriage of sweet honey and tangy mustard is one of the greats. It’s a partnership that transforms a simple piece of chicken into something truly special. This Honey Mustard Roasted Chicken recipe is the result of many evenings spent tweaking and tasting, aiming for that perfect balance where the sharp mustard cuts through the rich honey, creating a sticky, caramelised glaze that is simply irresistible. This is my go-to recipe when I need something quick but impressive; it looks and tastes like you’ve been pottering around the kitchen for hours, but it’s actually wonderfully straightforward.

What we’re making here is more than just dinner. It’s the kind of meal that fills the house with a comforting, savoury-sweet aroma as it roasts. We’re using skin-on, bone-in chicken thighs because they promise succulent, flavourful meat that stays juicy in the oven’s heat. The sauce clings to every contour, bubbling and thickening into a glorious coating. It’s a dish that works beautifully for a midweek family dinner when you want something nourishing and delicious, but it’s also special enough for a relaxed weekend meal with friends. The glistening, golden-brown chicken that comes out of the oven never fails to get a warm reception.

Recipe Overview

This Honey Mustard Roasted Chicken recipe focuses on creating a deeply flavourful, sticky glaze that perfectly complements juicy, tender chicken thighs. The sauce is a simple blend of two types of mustard for complexity, runny honey for sweetness, and a few savoury extras to round it all out. After a quick sear on the hob to get that skin lovely and crisp, the chicken finishes roasting in the oven, bathing in the sauce until it’s beautifully caramelised. I’ve found that giving the chicken that initial sear is key—it renders some of the fat and ensures the skin doesn’t go soft in the sauce.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Honey Mustard Roasted Chicken Recipe

Genuine Flavour: This isn’t a one-note sweet sauce. The combination of sharp Dijon and textured wholegrain mustard provides a proper tangy kick that balances the floral notes of the runny honey. A splash of cider vinegar and a hint of garlic deepen the flavour, creating a glaze that is both complex and incredibly moreish.
Ready in Under an Hour: From start to finish, this dish comes together in about 45 minutes, making it entirely achievable for a weeknight dinner without feeling rushed.
Flexible Recipe: You can easily adapt this to your liking. Swap the chicken thighs for breasts (just adjust the cooking time) or even pork chops. The sauce is also wonderful with roasted salmon.
Great for Casual Entertaining: It’s the sort of low-effort, high-reward meal that’s ideal when you have friends over. It feels a bit fancy, but it allows you to spend time with your guests instead of being stuck in the kitchen. Friends always ask me for this recipe after trying it at dinner parties.
Family Tested: My whole family enjoys this one, especially the children who love the slightly sweet, sticky glaze. It’s a fantastic way to serve a flavourful roasted chicken dinner without any complaints.

Honey Mustard Roasted Chicken Recipe

⏱️ 10 min prep • 🍳 35 min cook • 👥 4 servings

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Ingredients You’ll Need

For this honey mustard chicken, the quality of your ingredients really shines through. I always recommend using a good quality runny honey, as its flavour is central to the dish. I’m partial to a local wildflower honey, but any clear, runny type will work beautifully. For the mustard, the combination of smooth and wholegrain adds both heat and texture.

8 bone-in, skin-on chicken thighs (around 1.2kg total)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
For the Honey Mustard Sauce:
60ml runny honey
3 tbsp Dijon mustard
2 tbsp wholegrain mustard
2 tbsp apple cider vinegar
1 tbsp light soy sauce (or tamari)
2 cloves garlic, finely minced
1/2 tsp dried thyme
A splash of water or chicken stock (if needed to thin the sauce)
For Garnish (optional):
1 tbsp fresh parsley, chopped

Sophia’s Tip: Don’t be tempted to use American-style sweet yellow mustard here. The robust, tangy flavour of Dijon and the pop of the seeds from the wholegrain variety are what give this sauce its character and prevent it from being overly sweet.

How to Make Honey Mustard Roasted Chicken Recipe

The process is quite straightforward. We start by creating that wonderfully crisp skin on the hob before letting the oven do the rest of the work. This two-stage cooking method is the secret to getting both crispy skin and a juicy interior.

Preheat and Prep: First things first, preheat your oven to 200°C (180°C fan). Pat the chicken thighs completely dry with a paper towel – this is a crucial step for achieving crispy skin. Season them generously on all sides with salt and black pepper.
Mix the Sauce: In a medium mixing bowl, whisk together all the ingredients for the sauce: the honey, both mustards, apple cider vinegar, soy sauce, minced garlic, and dried thyme. Whisk until it’s smooth and well combined. Set it aside for now.
Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or frying pan over a medium-high heat. Carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle.
Get that Golden Skin: Sear the chicken for 5-7 minutes without moving it. We’re looking for the skin to become deeply golden brown and crisp. This step renders out a lot of the fat. What works best for me is using tongs to lift a corner and peek after 5 minutes. Once it’s golden, flip the thighs over.
Add the Sauce: Reduce the heat to low. Carefully pour the prepared honey mustard sauce over and around the chicken thighs in the pan. Use a spoon or brush to ensure some of the sauce coats the top of each piece.
Roast to Perfection: Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C on a meat thermometer. A great visual cue is when the juices run clear if you pierce the thickest part of the thigh. For more detailed guidance on chicken safety, the Food Standards Agency provides excellent advice.
Baste for a Glorious Glaze: About halfway through the roasting time, I like to pull the pan out and spoon some of the sauce from the bottom of the pan over the chicken. This helps to build up that lovely, sticky glaze.
Rest and Serve: Once cooked, remove the skillet from the oven. Let the chicken rest in the pan for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Garnish with fresh parsley before serving, spooning any extra sauce from the pan over the top.

Tips From My Kitchen

Temperature Control: A meat thermometer is your best friend for roasted chicken. It takes the guesswork out of cooking and prevents dry, overcooked meat. Chicken thighs are forgiving, but aiming for that perfect 74°C internal temperature is the key to juicy results every time.
The Secret Step: Don’t skip the initial sear on the hob. I learned that this step is non-negotiable for crispy skin. If you just put the chicken and sauce straight into the oven, the skin can become soft and rubbery. That 5-7 minutes on the hob makes all the difference.
Make-Ahead: You can mix the honey mustard sauce up to 3 days in advance and store it in an airtight container in the fridge. This makes assembly even quicker when you’re ready to cook. You can also season the chicken a day ahead.
Storage: Leftovers are fantastic! Store the cooled chicken and any extra sauce in an airtight container in the fridge for up to 3 days. It reheats well in the oven or microwave, or you can shred the meat for sandwiches and salads.

Equipment You’ll Need

Large oven-safe skillet or frying pan (cast iron works brilliantly)
Sharp knife and cutting board
Medium mixing bowl and a whisk
Tongs for flipping the chicken
Meat thermometer (highly recommended)

Common Mistakes to Avoid

Overcrowding the pan: When you sear the chicken, make sure there is space between each thigh. If the pan is too crowded, the chicken will steam instead of sear, and you won’t get that beautifully crisp, golden skin. Cook in two batches if necessary.
Wrong temperature: A very high oven temperature can cause the honey in the glaze to burn before the chicken is cooked through. Sticking to 200°C (180°C fan) is the sweet spot for a caramelised, not burnt, finish.
Skipping the rest time: It’s tempting to dive right in, but allowing the chicken to rest for at least 5 minutes is vital. It lets the muscle fibres relax and reabsorb all those delicious juices. If you cut into it immediately, the juices will run out onto the board, leaving you with drier meat.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The sauce is a brilliant canvas for other flavours.

Spicy Version: For those who like a bit of a kick, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce. It creates a wonderful sweet and spicy contrast.
Add Some Herbs: Fresh rosemary or sage can be added to the pan before it goes into the oven. The woody herbs infuse the sauce with another layer of savoury flavour that works so well with chicken.
Different Protein: This glaze is fantastic on pork tenderloin or salmon fillets. For salmon, you’ll need a much shorter roasting time, around 12-15 minutes. If you enjoy experimenting with chicken, you might also like these Bang Bang Chicken Thighs which offer a different flavour profile.

What to Serve With Honey Mustard Roasted Chicken

This dish is versatile, pairing well with a wide range of sides. Here are a few of my favourite combinations:

Creamy Mashed Potatoes: The ultimate comfort pairing. The creamy mash is ideal for soaking up every last drop of that delicious honey mustard pan sauce.
Roasted Green Beans or Asparagus: Roasting vegetables alongside the chicken is an efficient and tasty option. Simply toss them with a little olive oil, salt, and pepper and add them to the oven for the last 15 minutes of cooking.
A Crisp Green Salad: A simple salad with a light vinaigrette provides a fresh, acidic contrast that cuts through the richness of the chicken and glaze.
Wine Pairing: A dry or off-dry Riesling works wonderfully here. Its acidity and slight sweetness complement the honey mustard sauce without overpowering it.

Frequently Asked Questions

Can I use boneless, skinless chicken breasts instead?

Absolutely! You can certainly use boneless, skinless breasts. You would still sear them for 2-3 minutes per side to get some colour, but the oven time will be shorter, likely around 15-20 minutes depending on their thickness. Use a meat thermometer to ensure they reach an internal temperature of 74°C to avoid drying them out.

Why did my sauce burn in the oven?

This usually happens if the oven temperature is too high or if the chicken is roasted for too long. The sugars in the honey can caramelise quickly and then burn. Ensure your oven is calibrated to the correct temperature. If you notice the sauce getting too dark too quickly, you can loosely cover the pan with a piece of foil for the remainder of the cooking time.

How do I store leftovers?

Let the chicken cool to room temperature and then store it in an airtight container in the refrigerator for up to 3 days. I find it reheats best in a 180°C oven for about 10-15 minutes until warmed through, which helps to crisp the skin up again slightly.

Can I use a different type of mustard?

Yes, though it will change the flavour profile. You could use all Dijon for a sharper sauce, or even an English mustard for a much more powerful kick (I’d recommend using less if you do!). I would avoid using American yellow mustard as it is milder and sweeter, which could make the final dish unbalanced.

My sauce seems very thin, is that right?

The sauce will seem quite thin when you first mix it, but it will thicken up considerably in the oven as the liquid reduces and the honey caramelises. As it cools, it will thicken even more into a lovely glaze. If it’s still too thin for your liking after cooking, you can remove the chicken from the pan and simmer the sauce on the hob for a few minutes to reduce it further.

Honey Mustard Roasted Chicken

Juicy, bone-in chicken thighs seared for crispy skin, then roasted in a sweet and tangy honey mustard glaze. An easy and flavourful main course perfect for any night of the week.

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Prep Time 10

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 580

Ingredients Method Notes

Ingredients

8 bone-in skin-on chicken thighs (around 1.2kg total)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Honey Mustard Sauce

60 ml runny honey
3 tbsp Dijon mustard
2 tbsp wholegrain mustard
2 tbsp apple cider vinegar
1 tbsp light soy sauce or tamari
2 cloves garlic finely minced
1/2 tsp dried thyme
A splash of water or chicken stock if needed to thin the sauce

For Garnish (optional)

1 tbsp fresh parsley chopped

Method

Preheat and Prep: First things first, preheat your oven to 200°C (180°C fan). Pat the chicken thighs completely dry with a paper towel – this is a crucial step for achieving crispy skin. Season them generously on all sides with salt and black pepper.
Mix the Sauce: In a medium mixing bowl, whisk together all the ingredients for the sauce: the honey, both mustards, apple cider vinegar, soy sauce, minced garlic, and dried thyme. Whisk until it's smooth and well combined. Set it aside for now.
Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or frying pan over a medium-high heat. Carefully place the chicken thighs in the pan, skin-side down. You should hear a satisfying sizzle.
Get that Golden Skin: Sear the chicken for 5-7 minutes without moving it. We're looking for the skin to become deeply golden brown and crisp. This step renders out a lot of the fat. What works best for me is using tongs to lift a corner and peek after 5 minutes. Once it's golden, flip the thighs over.
Add the Sauce: Reduce the heat to low. Carefully pour the prepared honey mustard sauce over and around the chicken thighs in the pan. Use a spoon or brush to ensure some of the sauce coats the top of each piece.
Roast to Perfection: Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C on a meat thermometer. A great visual cue is when the juices run clear if you pierce the thickest part of the thigh. For more detailed guidance on chicken safety, the Food Standards Agency provides excellent advice.
Baste for a Glorious Glaze: About halfway through the roasting time, I like to pull the pan out and spoon some of the sauce from the bottom of the pan over the chicken. This helps to build up that lovely, sticky glaze.
Rest and Serve: Once cooked, remove the skillet from the oven. Let the chicken rest in the pan for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Garnish with fresh parsley before serving, spooning any extra sauce from the pan over the top.

Notes

Serve with roasted potatoes and green beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I do hope you give this Honey Mustard Roasted Chicken a try. It’s a recipe that has brought a lot of joy to my dinner table, and I hope it does the same for yours. It’s reliable, flavourful, and feels just that little bit special. If you do make it, please leave a comment below and let me know how it turned out – I love hearing from you! Perhaps for dessert, you could try this wonderful Peach Crumb Cheesecake.

Happy cooking,
Sophia