The HONEY AND MUSTARD CHICKEN THIGHS are a bold and irresistible dish where the contrast between sweetness and savoriness creates perfect balance. The meat, juicy and tender, is wrapped in a glossy, fragrant glaze that gently caramelizes during cooking, giving an amber color and intense flavor.
Honey brings roundness and a comforting note, while mustard adds liveliness and aromatic depth, enhancing the chicken’s natural taste without covering it. The result is a simple but striking preparation, perfect for a family dinner or a convivial table with friends.
Serve piping hot, perhaps with roasted potatoes or seasonal vegetables; these thighs are one of those comfort recipes that win you over at the first bite, with aromas reminiscent of home cooking and flavors that stay with you.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter
Ingredients
- 4 chicken thighs, skin-on, raw
- 2 tbsp wildflower honey
- 2 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 sprig rosemary
- 1 clove garlic
- to taste salt
- to taste black pepper
For the honey and mustard chicken thighs you will need
- 1 Bowl
- 1 Baking dish
- 1 Plastic wrap
Preparation: Honey and Mustard Chicken Thighs
In a bowl, mix the honey, Dijon mustard (wholegrain or classic), the oil, salt and pepper. Use a mild-flavored honey so it doesn’t overpower the taste of the chicken.
Rub the chicken thighs well with the sauce, place them in a baking dish, cover with plastic wrap and let rest in the refrigerator for 1 hour.Add the garlic, the rosemary and another pinch of salt.
Bake in a preheated conventional oven at 374°F for 50 minutes, turning the meat halfway through and basting several times with the pan juices. For the last 5 minutes, switch to the broiler for a perfect glaze and crispy skin.
Serve the honey and mustard chicken thighs with a side of sautéed Brussels sprouts, roasted potatoes or grilled vegetables.
