Crispy baked honey mustard chicken thighs are full of flavor with a honey dijon glaze. An easy-to-make, paleo-friendly dinner for the family!
The key to making chicken skin crispy is cooking them at a high temperature. Another important factor is whether it's exposed to any moisture. If you're cooking the chicken in the oven, it's important to keep it uncovered and raised on a cooling rack so it doesn't get soggy.
While chicken breasts are higher in fat, fat is not to be feared. In fact, this baked chicken thigh recipe is Paleo, Whole30, and ketogenic approved.
🥘 Ingredients and Substitutions
Most of these ingredients are pantry or fridge staples. There are a few you can switch out if need be.
- Bone-in, skin-on chicken thighs. This recipe also works well with bone-in, skin-on chicken breasts, however, the cooking time will vary and you will want to skip cooking the bottom side first. Go straight into skin side up for 25-30 minutes.
- Rosemary. Fresh rosemary or dried rosemary can be used and you won't need to change the quantities.
📋 How to Make Dijon Mustard Chicken Thighs
STEP 1: Prepare the oven by preheating it to 400 degrees and adjusting the oven rack to the center position. Then line a baking sheet with foil and then place a cooling rack inside.
STEP 2: To make the honey mustard glaze, mix together the mustard, honey, rosemary, and garlic powder in a small bowl. Use a basting brush to spread the mixture onto the bottom of the chicken pieces.
Then flip them over and do the same on the skin side. Sprinkle the skin side with salt and pepper and arrange them on the drying rack lined cooking sheet.
⏲ Cooking Time and Temperature
STEP 3: Roast the chicken with the skin sides up in a 400-degree oven for 40-45 minutes or until the skin is golden and crispy. Allow the chicken to rest on the rack for 5-10 minutes and sprinkle with finely chopped parsley.
🍽 Serving Suggestions
Crispy chicken thighs go great with these side dishes:
- Roasted Asparagus with Feta and Pine Nuts (keto-friendly)
- Quick Sauteed Zucchini and Mushrooms (Whole30, Paleo, Keto)
- Scalloped Sweet Potatoes with Bacon and Pecans (Whole30, Paleo)
- Fresh Orzo Summer Salad
- Vegetable Steamed Rice
🥣 Storage and Reheating
Store the chicken in an airtight container in the fridge for up to 5 days.
To keep that crispy skin, place the chicken thighs, skin-side up on a cookie sheet and bake for 5-8 minutes in a 325˚ oven.
Baked Honey Dijon Chicken Thighs
- 2 pounds bone in (skin on chicken thighs)
- 3 tablespoons honey
- 3 tablespoons dijon mustard
- 1 ½ teaspoon minced rosemary
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Minced fresh parsley for serving
- PREPARE: Preheat the oven to 400 degrees Farenheit. Adjust the oven rack to the center position. Line a large baking sheet with foil and fit a metal drying rack inside.
- SEASON THE CHICKEN: Pat the chicken dry with a paper towel. In medium bowl, whisk together the honey, mustard, rosemary, and garlic powder together. Add the chicken thighs to the mixture and toss them to coat all sides of the chicken.
- ROAST: Arrange the chicken skin side up on the baking sheet fitted with a drying rack. Sprinkle with salt and pepper and roast for 40-45 minutes or until the skin is crispy and the juices no longer run pink inside the chicken.
- SERVE: Allow the chicken to rest for 5 minutes. Sprinkle fresh parsley on the chicken and serve warm
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