Honey-Mustard Baked Chicken Thighs with Crispy Skin

This honey-mustard baked chicken thigh recipe is built around a few deliberate small techniques that deliver big, reliable results: bone-in, skin-on thighs, a light dusting of aluminum-free baking powder, and a quick honey–Dijon glaze finished under the broiler. The baking powder helps pull moisture from the skin and speeds browning, so you get a crackly, blistered exterior without shallow- or deep-frying; the high-heat roast then renders the fat and concentrates flavor while the glaze caramelizes into a sticky, savory-sweet finish. Expect a pleasing contrast of crunchy skin and juicy, well-seasoned dark meat in under an hour with minimal hands-on time.

This is a weeknight workhorse that also plays well at a casual dinner with friends: it pairs beautifully with roasted root vegetables, a lively green salad, or a lemony rice pilaf. The formula is forgiving—tune the honey or vinegar to your taste, swap Dijon for whole-grain mustard for texture, or add red pepper flakes for heat—yet precise enough that an instant-read thermometer will make sure every thigh hits 165°F without drying out. If you want crisp skin without babysitting a skillet, this method gives consistent, caramelized results every time.