Description

This Honey Dijon Rosemary Baked Chicken recipe features juicy bone-in, skin-on chicken thighs baked in a flavorful mixture of Dijon and whole grain mustards, honey, fresh rosemary, garlic, and olive oil. It’s an easy, gluten-free main course perfect for a quick weeknight dinner or a special occasion, delivering a balance of tangy, sweet, and herbal flavors with crispy skin and tender meat.

Ingredients

Scale

Chicken

4 bone-in, skin-on chicken thighs

Marinade

2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
1 tablespoon olive oil
2 teaspoons fresh rosemary, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish (optional)

Lemon wedges
Extra fresh rosemary

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready to bake the chicken evenly.
Make the Marinade: In a small bowl, thoroughly whisk together the Dijon mustard, whole grain mustard, honey, olive oil, chopped rosemary, minced garlic, salt, and black pepper until well combined.
Prepare the Chicken: Pat the chicken thighs dry with paper towels to help the skin crisp up during baking, then place them in a baking dish in a single layer.
Coat the Chicken: Pour the honey mustard marinade over the chicken thighs, using a spoon or brush to make sure each piece is evenly coated, allowing the flavors to penetrate.
Marinate (Optional): Let the chicken sit at room temperature for 10 to 15 minutes if possible to allow the flavors to meld.
Bake the Chicken: Bake the chicken uncovered in the preheated oven for 35 to 40 minutes, or until the skin is golden brown and an internal temperature of 165°F (74°C) is reached.
Broil for Crispiness (Optional): For extra crispy skin, broil the chicken for an additional 2 to 3 minutes, watching closely to avoid burning.
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices before serving. Garnish with fresh rosemary sprigs and lemon wedges if desired.

Notes

This recipe works well with boneless thighs or chicken breasts, though the cooking time will be shorter; adjust accordingly.
To add a tangier twist, incorporate a splash of apple cider vinegar or fresh lemon juice into the marinade.
Make sure to pat chicken dry before marinating to help achieve crispier skin.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh
Calories: 290
Sugar: 6g
Sodium: 460mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 24g
Cholesterol: 100mg