American · Dinner

Honey mustard chicken thighs

Name: Honey mustard chicken thighs
Prep time: 15 min
Cook time: 50 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 bone-in skin-on chicken thighs; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 3 large shallots, cut into wedges; 1/4 cup Dijon mustard; 2 tablespoons whole-grain mustard; 3 tablespoons honey; 1 tablespoon apple-cider vinegar; 2 garlic cloves, finely grated; 1 teaspoon fresh thyme leaves; 2 tablespoons low-sodium chicken stock

Crisp-skinned bone-in thighs roasted over shallots, then lacquered late with a balanced Dijon, whole-grain mustard, honey, garlic, and cider glaze.

About 2 hr 5 minTotal

About 1 hr 5 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

6 bone-in skin-on chicken thighs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 large shallots, cut into wedges
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
1 tablespoon apple-cider vinegar
2 garlic cloves, finely grated
1 teaspoon fresh thyme leaves
2 tablespoons low-sodium chicken stock

Instructions

Pat thighs dry, season with salt and pepper, and refrigerate uncovered 1 hour. Heat oven to 425°F. Toss shallots with olive oil in a and arrange chicken skin-up above them.
Roast without glaze until skin is browned and fat has rendered, 30 minutes. Meanwhile whisk Dijon, whole-grain mustard, honey, vinegar, garlic, thyme, and stock; divide into two clean bowls.
Brush chicken with sauce from the first bowl and roast until the thickest thigh reaches 175°F, 10 to 15 minutes. Brush again, then broil 1 to 2 minutes until bubbling and lacquered, watching constantly because honey burns quickly.
Rest 5 minutes. Spoon roasted shallots and pan juices around the thighs and serve the untouched second bowl of honey-mustard sauce alongside.

United StatesAmerican home-cooking traditions

From the table

About this recipe

Honey-mustard chicken is a contemporary American household treatment that balances sharp prepared mustard with sweetness and vinegar, applying the glaze late so skin can render and brown before the honey is exposed to intense heat.

This is a modern American weeknight favorite. Mustard and honey ratios vary, but a mix of sharp Dijon and textured whole-grain mustard prevents one-note sweetness. Glazing only after skin renders protects browning and keeps the honey from scorching. This Kwilt version follows the reviewed household adaptation: Use the highest-rated late-glaze pattern, combining Dijon and whole-grain mustard and reserving clean sauce so flavor and safety reinforce each other.

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