Ingredients
2 to 2 1/2 pounds bone-in, skin-on chicken thighs or breasts (about 4–6 pieces)
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Optional garnish: 1–2 tablespoons chopped fresh parsley or thyme
Directions
Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish (ceramic or glass) with a little olive oil or cooking spray.
Pat the chicken pieces dry with paper towels. This helps the skin crisp and the glaze adhere. Season both sides lightly with salt and freshly ground black pepper, then arrange the chicken in a single layer in the baking dish, skin side up.
In a small bowl, whisk together the Dijon mustard, honey, and olive oil until smooth and glossy. Taste and adjust: add a touch more honey if you prefer it sweeter, or a bit more mustard if you like extra tang.
Pour the honey mustard mixture evenly over the chicken, using the back of a spoon or a brush to coat each piece thoroughly. Make sure some of the sauce settles around the chicken in the dish—this will thicken and bubble as it bakes.
Bake, uncovered, for 35–45 minutes, depending on the size of your chicken pieces. Baste once or twice during cooking by spooning the pan juices over the chicken. The chicken is done when the skin is deeply golden-brown and caramelized at the edges, and an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C).
For extra color, you can switch the oven to broil for the last 2–3 minutes, watching closely so the glaze doesn’t burn. You’re aiming for a rich, burnished top with some sticky, bubbly sauce around the edges.
Remove the baking dish from the oven and let the chicken rest for 5–10 minutes. The sauce will thicken slightly as it cools. If using, sprinkle chopped fresh parsley or thyme over the top for a bright, herbal finish.
Serve the chicken directly from the baking dish, spooning plenty of the honey mustard glaze over each piece. Any extra sauce in the pan is liquid gold for drizzling over your sides.
Variations & Tips
For a spicier version, whisk in 1–2 teaspoons of hot sauce, chili paste, or a pinch of red pepper flakes to the honey mustard mixture before baking. If you prefer a sharper, more assertive flavor, swap some or all of the Dijon for whole-grain mustard; the mustard seeds add texture and a rustic look. Boneless, skinless chicken thighs or breasts also work—reduce the baking time to about 20–25 minutes and skip or shorten the broil step to avoid drying them out. To lean into a more Mediterranean profile, add 1–2 minced garlic cloves and a teaspoon of dried oregano to the glaze. For a complete one-pan meal, tuck halved baby potatoes or carrot chunks around the chicken; just toss them in a little olive oil and salt first and be sure not to overcrowd the pan. Leftovers keep well and are excellent sliced over salads or tucked into sandwiches the next day; if the sauce thickens in the fridge, a brief warm-up loosens it right back into a pourable glaze.