Save It
This is one of those lazy days, couldn’t be easier, don’t have to think about it and it still turns out great, dishes.
You just mix honey, Dijon mustard, and olive oil together and pour it over chicken thighs in a casserole dish and bake until done.
The chicken produces its own gravy with the honey and mustard, and the skin on the top gets crispy brown. We have lots of rosemary in the garden; adding a sprig or two takes the dish up a notch. The chicken is great served with rice to soak up the honey mustard gravy.
Do you have a favorite lazy day chicken recipe? Please let us know about it in the comments.
How to make honey mustard chicken
Honey Mustard Chicken Recipe
If you don't want to eat skin-on chicken, still cook the dish with the skin-on, even if you don't eat it. The skin will protect the meat from drying out.
Ingredients
- 1/4 to 1/3 cup smooth Dijon mustard
- 1/4 to 1/3 cup honey
- 1 tablespoon extra virgin olive oil
- 2-3 pounds chicken thighs (or legs), skin on, bone in, trimmed of excess fat and excess skin
- Salt
- 2 sprigs rosemary (or a generous sprinkling of dried rosemary)
- Freshly ground black pepper
Method
1 Salt the chicken: Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish. Preheat the oven to 350°F (175°C).
2 Make honey mustard sauce: In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
3 Spoon honey mustard sauce over chicken: Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
4 Bake: Bake at 350°F (175°C) for 45 minutes, or until the thighs read 175°F (80°C) on a meat thermometer, or the juices run clear when the meat is pierced with a knife.
Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.
Sprinkle some freshly ground black pepper over the chicken before you serve.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Links:
Chicken with Mustard Cream Sauce - from The Pioneer Woman
Sesame Shrimp with Honey Mustard - from Steamy Kitchen
Grilled Honey Mustard Chicken Kebabs - from A Farmgirl's Dabbles
Honey Mustard Chicken Salad with Mango - from Whipped
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Honey Mustard Chicken
Instead of rosemary I used tarragon. Delicious.
xxxxxyyyyy
I did this recipe on wing dings and it was fantastic the meat just melted of the bone like butter ☺ oh and I grinded up rosemary and sprikled it on top perfect!
xxxxxyyyyy
I love this recipe! I would like to make it ahead of time and then reheat in the oven. Would that dry out the chicken? Any idea what the reheat cook time and temperature should be? Thanks for all the great recipes!
xxxxxyyyyy
Hi, Mary! You certainly could make it ahead of time then just reheat it. Make it according to the instructions, but don’t spoon off any rendered fat (it will keep the chicken moist when you reheat it). When ready to reheat it let it sit at room temperature for about 30 minutes just to take the chill off. Re-bake it until it’s warmed through — probably about 20-30 minutes. You can always check it with an instant read thermometer. You could also assemble the whole dish a day or two ahead of time, cover it and keep it in the fridge uncooked until the day you’re ready to serve it, then just bake it according to the directions.
Hello, Question please. I’ve made this recipe dozens of times – all over the world! And it always has been well received! I’ve arrived at a friend’s home who’s oven is kaput. Could I get away with preparing this stove-top, or might it dry out? I’m thinking brown the thighs first them add the mustard mixture to the fat in the pan – replace the chicken to cook a bit longer? Does that sound about right?
Thanks – Heidi
That sounds like it would work just fine, Heidi! Let us know how it goes!
Hi, Heidi! That’s what I would do. Good luck!
Making this for supper tonight w/seasoned cubed potatoes…. The aroma is making my stomach growl, LOL I have made this before. It is a BIG Hit for my lil family.