Ingredients
Chicken
- 8 bone-in chicken thighs
Honey Mustard Marinade
- ¼ cup honey
- ¼ cup Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons fresh rosemary, finely chopped
- 1 ½ teaspoons fresh thyme, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Pat dry: Preheat your oven to 350°F (177°C). Place the chicken thighs in a baking dish and use paper towels to pat them dry thoroughly. This helps the marinade adhere better and promotes crispiness during baking.
- Mix marinade: In a small bowl, combine the honey, Dijon mustard, minced garlic, extra-virgin olive oil, fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Stir well to create a smooth, flavorful marinade.
- Brush chicken: Generously brush or spoon the honey mustard marinade all over the chicken thighs, ensuring each piece is well coated for maximum flavor throughout.
- Bake chicken: Place the baking dish in the preheated oven and bake the chicken for 40 to 45 minutes. The chicken is done when it reaches an internal temperature of 175°F (80°C) and the juices run clear.
- Crisp skin: For the last 2 to 3 minutes, turn on the top oven broiler to crisp up the chicken skin, achieving a beautiful golden caramelized finish. Keep a close eye to avoid burning.
Notes
- You can substitute bone-in chicken thighs with boneless ones, but adjust the cooking time accordingly to prevent drying out.
- Ensure the chicken is fully cooked to an internal temperature of 175°F (80°C) for safe consumption.
- Fresh herbs deliver the best flavor; however, you can use ½ teaspoon each of dried rosemary and thyme if fresh is unavailable.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently to preserve moisture.
- For a spicier version, add a pinch of cayenne pepper or red chili flakes to the marinade.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American