Honey Mustard Chicken
The crispiest, juiciest roasted Honey Mustard Chicken is ready for the oven with just 5 ingredients and 5 minutes of prep!
Course Dinner
Cuisine American
Keyword baked chicken, Honey Mustard Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings
undefined
people
Calories 197.4 kcal
Author Blair
Ingredients
list of 8 items
4 bone-in, skin-on chicken breasts or thighs
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
½ teaspoon minced fresh garlic
½ teaspoon salt
1/8 teaspoon pepper
Optional garnish: chopped fresh parsley and rosemary
list end
Instructions
list of 4 items
1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and spray with cooking spray. Place the chicken (skin-side up) on the prepared
baking sheet. Pat chicken dry with a paper towel and season with salt and pepper.
2. In a medium bowl, whisk together Dijon mustard, honey, rosemary, garlic, salt and pepper. If using chicken thighs, baste the thighs with the mustard
sauce before baking. If using chicken breasts, wait until the final 20 minutes of baking to baste with the sauce.
3. Bake chicken breasts for 45 minutes – 1 hour or chicken thighs for 25-30 minutes (or until chicken reaches an internal temperature of 165 degrees F).
If your chicken starts to get too dark at any point during the baking process, you can shield the meat loosely with foil (don't wrap tightly) to prevent
excessive browning while the meat cooks through.
4. Garnish with chopped fresh herbs, if desired.
list end
Recipe Notes
Write list…
• You can use any chicken parts that your family prefers. We like a combination of chicken thighs (shown here) and chicken breasts, but you can also make
Honey Mustard Chicken Wings or Honey Mustard Chicken Legs. Just adjust the baking time for the smaller pieces.• Even if you don’t want to eat the skin,
I highly recommend using bone-in, skin-on chicken for this recipe. The skin and bones add so much flavor to the meat (even if you pull the skin off after
cooking), and the skin keeps the meat exceptionally moist and juicy! If you must, you can substitute with boneless, skinless chicken breasts or thighs
— it just won’t taste quite as good. You’ll also need to decrease the baking time for boneless chicken pieces by about 15 minutes (give or take, depending
on the size of your chicken).• Total cooking time will vary depending on the size and thickness of your chicken. I recommend using a meat thermometer to
know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.• I suggest waiting to baste
your chicken with the honey mustard sauce until the final 20-25 minutes, since the sugar in the sauce will burn if it’s in the oven for much longer. Even
if the skin gets a little burned, it’s still delicious, though!• You can use any mustard that you prefer. I like a classic Dijon, but a grainy stone-ground
mustard or a regular yellow mustard will also work.• Don’t want to use fresh garlic? Substitute with a dash of garlic powder.• Don’t like rosemary? Substitute
with any other herbs that you prefer!• Chicken thighs are smaller than chicken breasts, so you may need to prepare more than 4 thighs to serve a hungry
family of 4!• Leftover chicken will keep in the refrigerator for up to 3 days. Use the meat on a salad, in sandwiches, or to make chicken salad!• Can you
freeze Honey Mustard Chicken? Yes, however, I recommend pulling off the skin and freezing the cooked chicken meat without the skin. The skin will not have
the same crispy texture when it’s thawed, so you will probably want to discard it. Wrapped tightly, the cooked chicken will keep in the freezer for up
to 3 months.• If you’d like to add potatoes to your dinner, you can easily roast diced red potatoes in the same oven with your chicken. You’ll need about
24 ounces of petite red potatoes, quartered or halved (depending on their size). Toss the potatoes with olive oil, season with salt and pepper, and bake
in the same 425 degree F oven for about 30 minutes, stirring halfway through.
Nutrition Facts
Honey Mustard Chicken
Amount Per Serving (1 chicken thigh (with skin) with honey mustard sauce)
Calories 197.4 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 57mg19%
Sodium 519.1mg23%
Potassium 5.5mg0%
Carbohydrates 8.7g3%
Sugar 8.6g10%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
The crispiest, juiciest roasted Honey Mustard Chicken is ready for the oven with just 5 ingredients and 5 minutes of prep!
Course Dinner
Cuisine American
Keyword baked chicken, Honey Mustard Chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings
undefined
people
Calories 197.4 kcal
Author Blair
Ingredients
list of 8 items
4 bone-in, skin-on chicken breasts or thighs
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
½ teaspoon minced fresh garlic
½ teaspoon salt
1/8 teaspoon pepper
Optional garnish: chopped fresh parsley and rosemary
list end
Instructions
list of 4 items
1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and spray with cooking spray. Place the chicken (skin-side up) on the prepared
baking sheet. Pat chicken dry with a paper towel and season with salt and pepper.
2. In a medium bowl, whisk together Dijon mustard, honey, rosemary, garlic, salt and pepper. If using chicken thighs, baste the thighs with the mustard
sauce before baking. If using chicken breasts, wait until the final 20 minutes of baking to baste with the sauce.
3. Bake chicken breasts for 45 minutes – 1 hour or chicken thighs for 25-30 minutes (or until chicken reaches an internal temperature of 165 degrees F).
If your chicken starts to get too dark at any point during the baking process, you can shield the meat loosely with foil (don't wrap tightly) to prevent
excessive browning while the meat cooks through.
4. Garnish with chopped fresh herbs, if desired.
list end
Recipe Notes
Write list…
• You can use any chicken parts that your family prefers. We like a combination of chicken thighs (shown here) and chicken breasts, but you can also make
Honey Mustard Chicken Wings or Honey Mustard Chicken Legs. Just adjust the baking time for the smaller pieces.• Even if you don’t want to eat the skin,
I highly recommend using bone-in, skin-on chicken for this recipe. The skin and bones add so much flavor to the meat (even if you pull the skin off after
cooking), and the skin keeps the meat exceptionally moist and juicy! If you must, you can substitute with boneless, skinless chicken breasts or thighs
— it just won’t taste quite as good. You’ll also need to decrease the baking time for boneless chicken pieces by about 15 minutes (give or take, depending
on the size of your chicken).• Total cooking time will vary depending on the size and thickness of your chicken. I recommend using a meat thermometer to
know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.• I suggest waiting to baste
your chicken with the honey mustard sauce until the final 20-25 minutes, since the sugar in the sauce will burn if it’s in the oven for much longer. Even
if the skin gets a little burned, it’s still delicious, though!• You can use any mustard that you prefer. I like a classic Dijon, but a grainy stone-ground
mustard or a regular yellow mustard will also work.• Don’t want to use fresh garlic? Substitute with a dash of garlic powder.• Don’t like rosemary? Substitute
with any other herbs that you prefer!• Chicken thighs are smaller than chicken breasts, so you may need to prepare more than 4 thighs to serve a hungry
family of 4!• Leftover chicken will keep in the refrigerator for up to 3 days. Use the meat on a salad, in sandwiches, or to make chicken salad!• Can you
freeze Honey Mustard Chicken? Yes, however, I recommend pulling off the skin and freezing the cooked chicken meat without the skin. The skin will not have
the same crispy texture when it’s thawed, so you will probably want to discard it. Wrapped tightly, the cooked chicken will keep in the freezer for up
to 3 months.• If you’d like to add potatoes to your dinner, you can easily roast diced red potatoes in the same oven with your chicken. You’ll need about
24 ounces of petite red potatoes, quartered or halved (depending on their size). Toss the potatoes with olive oil, season with salt and pepper, and bake
in the same 425 degree F oven for about 30 minutes, stirring halfway through.
Nutrition Facts
Honey Mustard Chicken
Amount Per Serving (1 chicken thigh (with skin) with honey mustard sauce)
Calories 197.4 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 57mg19%
Sodium 519.1mg23%
Potassium 5.5mg0%
Carbohydrates 8.7g3%
Sugar 8.6g10%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
