Honey mustard chicken thighs
Crisp-skinned thighs baked in a tangy-sweet honey mustard sauce that bubbles into its own gravy in the dish.
- 55 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $1.65 a serving
- 560 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 6 bone-in chicken thighs, skin on
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- ½ tsp dried thyme
- 1 tsp apple cider vinegar
Each serving has about 560 calories, 34 g protein, 19 g carbs and 38 g fat, and costs about $1.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No bone-in chicken thighs? Chicken drumsticks work.
- No honey? Maple syrup works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chicken dry, both sides with the salt and pepper, and set the thighs skin side up in a 9x13 baking dish.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
25 minutes, until the skin is starting to and turn .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 25 min
Dolly’s tip: Baking the skin on its own first means it stays crisp once the sauce goes on.While it , the honey, mustard, oil, garlic, thyme and vinegar together in a small bowl.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Spoon the sauce over each thigh and 15 to 20 minutes more, until the sauce is bubbling and glossy and the thickest thigh reads 165°F.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 17 min
Dolly’s tip: If the tops brown too fast, lay a sheet of foil loosely over the dish.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let it 5 minutes, then spoon the sauce from the dish over the chicken and scatter the parsley on top.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
