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Weeknight • Chicken

Oven-Baked Honey Dijon Chicken

This effortless recipe yields juicy, flavorful chicken thighs glazed with a sweet and tangy honey-Dijon sauce, baked to perfection.

Prep
10 min
Cook
30 min
Servings
4
Level
Weeknight
Oven-Baked Honey Dijon Chicken

Forget boring chicken dinners! This Oven-Baked Honey Dijon Chicken is about to become a new family favorite. With minimal effort, you'll get incredibly juicy chicken thighs coated in a sticky, savory-sweet, and tangy glaze. It's simple enough for a busy weeknight but delicious enough to impress.

Ingredients

Yield: 4 servings

Main

  • 4 bone-in, skin-on chicken thighs (about 2-2.5 lbs total)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste

For the Glaze

  • 1/4 cup Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

  2. Step 2

    Pat chicken thighs dry with paper towels. Rub with olive oil and season generously with salt and pepper on all sides. Place chicken thighs skin-side up on the prepared baking sheet.

  3. Step 3

    In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, garlic powder, and dried thyme until well combined.

  4. Step 4

    Bake chicken for 20 minutes. Then, remove from oven and brush half of the honey-Dijon glaze over the chicken thighs.

  5. Step 5

    Return chicken to the oven and continue baking for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp. Brush with the remaining glaze during the last 5 minutes of cooking.

  6. Step 6

    Let chicken rest for 5 minutes before serving. The resting allows the juices to redistribute, ensuring moist chicken.

Tips

  • For crispy skin, ensure the chicken is very dry before seasoning and baking.
  • Serve with roasted vegetables (like broccoli or green beans) or mashed potatoes to soak up the delicious glaze.
  • You can use boneless, skinless chicken thighs or breasts, but adjust cooking time accordingly (breasts may cook faster).

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