Crispy Honey Mustard Chicken Thighs

55 min · Easy · Serves 4

540 kcal per serving · 34g protein

Bone-in chicken thighs roasted until the skin crackles, glazed with a honey-dijon-rosemary sauce. Weeknight hero.

Ingredients

• Bone-in chicken thighs × 8
• 4 tbsp Dijon mustard
• 2 tbsp Wholegrain mustard
• 4 tbsp Honey
• 8 cloves Garlic
• 4 sprig Fresh rosemary
• 40 ml Lemon juice
• 40 ml Olive oil
• 8 g Salt
• 4 g Black pepper

Method

1. Preheat oven

   

   Preheat oven to 190°C.

2. Pat chicken thighs extremely dry

   

   Pat chicken thighs extremely dry with kitchen paper, especially the skin. This is the single most important step for crispy skin.

3. Mix the Glaze

   

   In a bowl, whisk together Dijon, wholegrain mustard, honey, minced garlic, finely chopped rosemary, lemon juice, olive oil, salt, and plenty of black pepper.

4. Heat an ovenproof pan

   Heat an ovenproof pan over medium-high heat with a little oil.

5. Place thighs skin-side down

   

   Place thighs skin-side down and cook undisturbed for 6-8 minutes until the skin is deeply golden and crispy.

6. Flip

   Flip each thigh once.

7. Roast, Then Glaze

   Transfer the pan (unglazed) to the oven and roast for 15 minutes.

8. Glaze and Finish

   

   Pull out, brush the glaze generously over each thigh, and return to the oven for a final 8-10 minutes until internal temperature hits 82°C and the glaze is deeply caramelised. Brushing the glaze on late prevents the honey from burning.

9. Spoon any pan sauce

   Spoon any pan sauce over the chicken.

10. Rest

    

    Rest the chicken for 5 minutes before serving.

11. Wonderful with roasted potatoes

    Wonderful with roasted potatoes, rice, or a bitter green salad to cut through the rich glaze.