You will love this quick ‘n’ easy tray bake of Honey Mustard Chicken Thighs, with meat so juicy it makes its own gravy. Simply pop all the ingredients into a roasting pan and bake. Hands-on time is less than 5 minutes, so it’s ideal for a weeknight supper.
Honey Mustard Chicken Thighs
I love a quick and easy one-tray leave-it-all-to-cook chicken dish. It is the ultimate easy but delicious supper, with innumerable variations. Whether it’s a French-style casserole or rich curry, it’s a great way to enjoy delicious food with minimal effort.
Mustard works beautifully with chicken. In this version, I’ve smothered tender chicken thighs with a mixture of honey, mustard, soy sauce and olive oil. Then I’ve put them into a roasting dish containing sliced onions and garlic, thrown in some lemon and left it all to cook. There’s only five minutes’ hands-on work and if you want, you can do this up to 12 hours in advance.
Chicken thighs are frugal and full of flavour. They also remain moist after roasting, unlike chicken breasts which can dry out. This makes them my first choice for a dish of this type. As the chicken cooks, the marinade forms a delicious coating, and all the juices mix and thicken to make a rich gravy.
Making the Most of Chicken
For best value, buy a whole chicken. You get so much more for your money. Use the carcass for stock and freeze some of the meat if there is too much to use right away – why not try these Easy Freeze-Ahead Chicken Kebabs? If you have cooked leftovers, use them for the next night’s dinner in pasta or in this easy Healthy Coronation Chicken.
Serve Honey Mustard Chicken Thighs with rice, crispy Parmentier potatoes, couscous, mashed potato, rice, or a hunk of crusty bread to soak up the delicious juices. You can dress this dish up or down. Use boned chicken thighs and bake in a pretty china dish for a dinner party, or keep it simple for a weekday supper. Leftovers freeze well and can be reheated in either the microwave or the oven.
Why Make Honey Mustard Chicken Thighs
- There is barely any prep aside from slicing an onion. No need to fry ingredients off before cooking.
- This is a bung-it-all-in-and-cook dish that is delicious.
- It uses everyday ingredients.
- One pot means less time spent on the clean up and washing up.
- It is adaptable and perfect for a batch cook.
- Easy enough for every day, but tastes good enough for a dinner party.
How to Make Honey Mustard Chicken Thighs
Grab the ingredients: chicken thighs, honey, Dijon mustard, soy sauce, olive oil, onion, garlic and a lemon. You can use smooth or grain mustard or a flavoured one, as mild or fiery as you like.
My preferred cut of chicken for most dishes is the thigh. Cheaper, moister and more flavoursome than the breast as they have more fat. I use skin on and bone in, but for a dinner or supper party you can use skinned and boned. If you fillet them yourself, then freeze the skin and bone for stock.
Step 1 – Heat the oven to 180°C/Fan 160°C/Gas 4. Mix the mustard, honey, soy and olive oil together.
Step 2 – Peel and slice the onions and garlic and then place in a shallow oven-proof dish. Nestle the chicken thighs into the onion, and tuck lemon wedges between each piece of chicken. Push the onion down between the chicken thighs to make sure it cooks in the juices.
Step 3 – Smother the chicken with the honey mustard mix and season the dish with salt and pepper. If you want to, you can cover and leave in the fridge for 12 hours before baking.
Step 4 – Bake for 40–50 minutes until the chicken is golden. I usually baste the chicken thighs halfway though. Garnish and serve with buttery mash, crusty bread, couscous or pasta to soak up all the juices.
How to Reheat
This dish is perfect to make in advance and reheat. As soon as leftovers are cold, cover and put in the fridge. Eat within 3 days, or freeze.
When you are ready to reheat your Honey Mustard Chicken, simply cover and pop it in a hot oven or microwave until piping hot. You can add a glug of white wine to make more sauce.
Hints, Tips & Variations
We love this dish as it comes, but there are lots of ways to vary it. If you add extra ingredients, you may need a bigger dish so that the thighs are spread out in one layer. You want them to bake rather than stew.
- Add a handful of new or salad potatoes for a more substantial meal.
- Mix up the flavours with more or less mustard, grain or smooth or a dash of chilli sauce.
- Swap the lemon for orange and the honey for marmalade for a baked orange chicken.
- Swirl some cream through before the end of cooking for a creamy honey mustard chicken.
Easy rice sides
A rice side would be delicious served with this and perfect for soaking up that delicious sauce. Try:-
More easy chicken recipes
- Peri peri chicken
- Chinese chicken curry
- Sticky Asian chicken wings
- Soy chicken
- Lemon chicken salad
- more chicken recipes
Honey Mustard Chicken Thighs Traybake
- 1 medium onion – peeled & sliced
- 3 cloves garlic – peeled & sliced
- 1 tbsp mild mustard
- 1 tbs honey
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- salt and pepper
- 4 large chicken thighs (with skin and bone)
- 1 lemon (quartered)
- Gather your ingredients and preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
- Scatter the onion and garlic into an ovenproof dish.
- Place the chicken pieces on top of the onions. Mix the mustard, olive oil and soy sauce, and use it to coat the chicken thighs. Pour over any remaining mustard mixture.
- Season well with salt and pepper.
- Tuck the pieces of lemon between the chicken thighs.
- Bake for 40–50 minutes until the chicken is cooked through and the juices have thickened.
- Honey Mustard Chicken Thighs freeze well. Just reheat in the oven or microwave.
- Scale the recipe up or down but always use a roasting tray big enough so you can spread the thighs out to a single layer
- This recipe is 10 Weight Watchers Smart Points per portion
Update Notes – Honey mustard chicken thighs first published August 2016. Updated with new photos, hints, tips and step by step instructions April 2020.
Dahn @savor the Best
What a great weeknight meal, well any night really but I love quick easy recipes for the busy work week. Looks yummy
Absolutely. I do like a bung it in the oven and then get on with something else type of meal
I love one-pot (or one tray I guess) meals most of all. This looks so delicious and easy – makes my mouth water! I think I would serve it over mash. Can hardly believe it but it is just about comfort food season already.
Oh don’t, the nights are well and truly drawing in. But hurrah for comfort food.
Emma @ Supper in the Suburbs
This looks delicious Helen! I also love one pan dishes and chicken thighs are a great shout here! So much juicier and tender than chicken breasts!
Thanks Emma, we loved this one. Definitely one to make again and again.
Bintu - recipes from a pantry
I didn’t know you could get New York style mustard, how fantastic. I bet this is great on burgers as well as in this tasty chicken recipe
It would be amazing on burgers!
Katie Shields | Honestly Nourished
You had me at chicken thighs! They are such a great piece of meat and truly so much more flavorful than chicken breasts. I’ve never tried that version of honey mustard, but will have to keep an eye for it the next time I’m at the market. YUM!
Let’s set up the chicken thigh appreciation society!
Sara | Belly Rumbles
One tray, self saucing, seriously what is not to love about your wonderful recipe. I love baking chicken with mustard as it adds such a great flavour hit, the Heinz yellow mustard with honey would be just perfect for this dish.
This dish ticks all my boxes. So quick and easy. I am loving the mustard – great product.
Christina | Christina's Cucina
I’m not a big sauce girl, but I have to admit I do love a honey mustard sauce, ESPECIALLY with chicken! Love this for a quick weeknight meal when there’s not much time to do a lot of prep work! Looks delicious!
We can never be friends Christina as I LOVE wet food. The more sauce the better!
This chicken looks super delicious, especially with mustard crust on top of it! I would love a portion for lunch at work :)
Thank Sylvia, do like a stupidly easy bung it in the oven recipe.
Elinor Hill aka Beach Hut Cook
This looks perfect for me and my tribe. Midweek, when all it’s all up against you.
Absolutely. Prep all the fillings in advance and then let everyone build their own.
Karyl | Karyl's Kulinary Krusade
I’m a 100% dark meat girl, so this recipe just screams to me! It looks so delicious, and I’m definitely trying it. Thank you!
the thighs are so much tastier.
Outstanding recipe, it has instantly become a family favorite!!!
I am so pleased to hear that! You cannot beat a tasty chicken bake!
Easy Honey mustard chicken thighs. Delicious my husband loved them. Definitely a keeper in my recipe book now and I had to forward the recipe to my daughter. Minimum effort dish great for a week night. Thank you
Fantastic. I love these – you can’t beat a nice one pot for a weeknight dinner