Ingredients
6 bone-in, skin-on chicken thighs
¼ cup Dijon mustard
¼ cup honey
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika (or regular paprika)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven:
Preheat oven to 400°F (200°C). Line a baking dish with foil or parchment paper for easy cleanup.
Make honey mustard glaze:
In a small bowl, whisk together Dijon mustard, honey, olive oil, garlic, paprika, salt, and pepper.
Prepare chicken:
Pat chicken thighs dry with paper towels. Rub half of the honey mustard glaze over the chicken. Place thighs skin-side up in the baking dish.
Bake:
Bake for 35–40 minutes, basting halfway with remaining glaze, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and caramelized.
Broil for extra crispiness (optional):
For a more caramelized skin, broil for 2–3 minutes, keeping a close eye to prevent burning.
Serve:
Garnish with chopped parsley and serve with roasted vegetables, rice, or a side salad.
✨ Result: Sweet, tangy, and perfectly caramelized chicken thighs that stay juicy inside.
I can also create a slow cooker version that locks in all the honey-mustard flavor for tender, fall-off-the-bone chicken. Do you want me to do that?