Description
This Easy Honey Dijon Baked Chicken recipe offers a perfect balance of sweet and tangy flavors with juicy, tender chicken thighs baked to golden perfection. Marinated in a blend of honey, Dijon mustard, garlic, and herbs, this dish is simple to prepare and ideal for a delicious weeknight dinner.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Marinade:
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) Dijon mustard
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) black pepper
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to cook the chicken evenly and crisp up the skin.
- Make Marinade: In a medium bowl, whisk together honey, Dijon mustard, minced garlic, olive oil, salt, pepper, and fresh thyme until fully combined, creating a flavorful marinade.
- Marinate Chicken: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to infuse.
- Prepare for Baking: Arrange the marinated chicken thighs skin-side up in a baking dish or on a lined baking sheet. Pour any leftover marinade over the chicken to enhance the flavor during baking.
- Bake: Bake the chicken in the preheated oven for 35 to 45 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Serve: Allow the chicken to rest for a few minutes after baking to let the juices redistribute. Garnish with extra fresh thyme if desired before serving.
Notes
- Marinating the chicken for longer (up to 2 hours) intensifies the flavor.
- You can substitute fresh thyme with dried thyme if fresh is unavailable, but reduce the quantity as dried herbs are more concentrated.
- Ensure the chicken reaches the recommended internal temperature of 165°F (74°C) for food safety.
- Use a meat thermometer for precise temperature measurement.
- For a crispier skin, broil the chicken for the last 2-3 minutes of baking—watch closely to prevent burning.
