Honey Mustard Baked Chicken Thighs

Name: Honey Mustard Baked Chicken Thighs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb bone-in chicken thighs; 2.6 tbsp olive oil; 1 3/4 tbsp kosher salt; 7/8 tbsp black pepper; 7/8 tbsp smoked paprika; 7/8 tbsp garlic powder; 1/4 cup honey; 1/4 cup Dijon mustard; 1 3/4 tbsp apple cider vinegar; 1/4 cup fresh parsley

Crispy-skinned thighs with tangy honey-mustard glaze for ten

Prep: 20 min
Cook: 45 min
Serves 8
Difficulty: easy

Bone-in chicken thighs are seasoned, roasted on a wire rack until skin crisps, then brushed with honey-mustard glaze during the final minutes. Finish under the broiler for color if needed.

Why crews like it: Thighs forgive timing better than breast meat and stay juicy on the hold line. One sheet pan feeds ten without standing over a grill between calls.

390Cal

36gProtein

12gCarbs

22gFat

Ingredients

4 lb bone-in chicken thighs
2.6 tbsp olive oil
1 3/4 tbsp kosher salt
7/8 tbsp black pepper
7/8 tbsp smoked paprika
7/8 tbsp garlic powder
1/4 cup honey
1/4 cup Dijon mustard
1 3/4 tbsp apple cider vinegar
1/4 cup fresh parsley

Instructions

Season the thighs: Pat chicken thighs dry. Toss with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
Roast on a rack: Arrange thighs skin-side up on a wire rack over a foil-lined sheet pan. Roast at 425°F until skin crisps and internal temp reaches 155°F, about 30 minutes. Target oven/smoker temperature: 425°F.
Build the glaze: Whisk honey, Dijon, and vinegar until smooth. Taste and adjust tang with a splash more vinegar if too sweet.
Glaze and finish: Brush thighs with glaze and roast 8–10 more minutes until internal temp hits 165°F and glaze sets glossy. Broil 1–2 minutes for extra color if needed. Target oven/smoker temperature: 425°F.
Rest and serve: Rest thighs 5 minutes. Portion two per plate with pan juices spooned over and parsley scattered at the line.

Tonight's spread

Glazed thighs with roasted baby potatoes and steamed green beans.
Extra glaze in a squeeze bottle for crew who want more tang at the table.

Hall tips

Use a leave-in probe on the largest thigh so you are not guessing on doneness.
Roast green beans on a second rack below the chicken to use oven space efficiently.
Save rendered fat from the pan for roasting potatoes on the next shift.

Meal prep

Pat thighs completely dry for crisp skin. Line sheet pans with foil for fast cleanup. Glaze can be mixed ahead in squeeze bottles.

Leftovers

Pull meat and chop into a chicken salad with celery and light mayo.
Slice and stack on toasted bread with Swiss cheese for quick melts.

Sheet pans
Wire cooling rack
Instant-read thermometer
Mixing bowls
Basting brush