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Perfectly seared and baked chicken thighs in a honey mustard sauce with hints of rosemary make this baked honey mustard chicken a great dinner.

Baked Honey Mustard Chicken

  • Author: The Cooking Jar
  • Total Time: 1 hour
  • Yield: 6 1x


Try this baked honey mustard chicken recipe with thighs roasted in a bold and delicious honey mustard sauce flavored with fresh rosemary.


  • 6 bone-in, skin-on chicken thighs (about 2 lb.)
  • Salt and pepper to taste
  • 4 tablespoons Dijon mustard
  • 4 tablespoons honey
  • 3 tablespoons whole grain mustard, divided
  • 2 cloves garlic, minced
  • 34 sprigs fresh rosemary


  1. Season the chicken thighs with salt and pepper to taste and 1 tablespoon whole grain mustard.
  2. In an oven-safe skillet over medium-high heat, sear the thighs on both sides with 1 tablespoon of oil until golden brown, about 5 minutes per side. Arrange chicken thighs skin side up.
  3. Combine mustard, honey, 2 tablespoons of whole grain mustard and garlic.
  4. Baste the mustard mixture on the thighs. Wedge in rosemary sprigs in between the chicken.
  5. Bake at 350°F for 45 minutes. A meat thermometer should read 165°F or the juices should run clear when pierced with a fork.
  6. Drain off any excess fat before serving.
  7. Dish and serve hot.
  8. Enjoy!


  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 5 mins
  • Cook Time: 55 mins