When you need a delicious, balanced meal without spending hours in the kitchen, these Honey Mustard Baked Chicken Thighs are the answer. Juicy, golden-baked chicken coated in a zesty-sweet glaze and paired with roasted veggies — all baked on one pan.
This dish is loaded with flavor, naturally gluten-free, and packed with protein. It’s perfect for weeknights, meal prepping, or even casual entertaining.
✅ Why You’ll Love This Recipe
- One pan = easy cleanup
- Juicy, tender chicken every time
- Naturally gluten-free and high in protein
- Meal prep and freezer-friendly
- Sweet and tangy honey mustard glaze
Perfect for busy evenings when you still want to eat well.
🍯 Honey Mustard Chicken Recipe
Ingredients (Serves 4):
For the Chicken:
- 4 bone-in or boneless chicken thighs (skin-on preferred)
- Salt and pepper to taste
- 2 tbsp olive oil
For the Honey Mustard Glaze:
- ¼ cup Dijon mustard
- 3 tbsp honey
- 1 tbsp whole grain mustard (optional)
- 2 garlic cloves, minced
- 1 tbsp apple cider vinegar
For the Veggies:
- 2 cups baby potatoes, halved
- 1 cup carrots, chopped
- 1 red onion, sliced
- 1 tbsp olive oil
- Salt, pepper, and Italian seasoning
🔪 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- In a bowl, mix all glaze ingredients until smooth.
- Season chicken thighs with salt and pepper. Heat olive oil in a skillet and sear chicken (skin side down) for 3–4 minutes until golden.
- Toss veggies in oil and seasoning. Arrange on baking sheet. Nestle chicken thighs among the vegetables.
- Brush glaze generously over the chicken.
- Bake for 25–30 minutes, or until chicken reaches 165°F and veggies are tender. Broil for 2 minutes at the end for crispy skin (optional).
- Let rest 5 minutes before serving. Drizzle extra glaze if desired.
🍽️ Pair With:
- Steamed green beans or broccoli
- Simple arugula salad
- Brown rice or quinoa
- Mashed cauliflower for low-carb
