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Honey Mustard Roasted Chicken Recipe

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 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.