Honey-Mustard Baked Chicken Thighs with Crispy Skin

How to Make Honey-Mustard Baked Chicken Thighs with Crispy Skin

1. 1

   Step 1: Preheat and dry-season the thighs

   Position a rack in the middle of the oven and preheat to 425°F (220°C). Pat the chicken thighs very dry with paper towels, then toss or rub them with olive oil, kosher salt, baking powder and black pepper; the baking powder helps draw moisture from the skin and promotes browning and crispiness. Arrange thighs skin-side up on a wire rack set over a rimmed baking sheet so air can circulate under the skin.

   For this step

   • 6 piecesBone-in, skin-on chicken thighs
   • 1 1/2 tspKosher salt
   • 1 tspBaking powder (aluminum-free)
   • 1 tspFreshly ground black pepper
   • 2 tbspOlive oil
2. 2

   Step 2: Make the honey-mustard glaze

   Whisk together the Dijon mustard, honey, apple cider vinegar and minced garlic in a small bowl until smooth and slightly runny. Taste and adjust with a pinch of salt or a dash more vinegar if you want brighter acidity; set aside about half the glaze for brushing during baking. The glaze should be loose enough to brush but concentrated for a sticky finish.

   For this step

   • 3 tbspDijon mustard
   • 2 tbspHoney
   • 1 tbspApple cider vinegar
   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Roast to render fat and start browning

   Slide the baking sheet into the preheated oven and roast the thighs uncovered for about 25 minutes, until the skin has rendered and started to brown and the thickest part of the thigh reaches about 155–160°F (68–71°C). Roasting at high heat concentrates flavor and sets up a crisp surface before glazing. Keep an eye on spacing so pieces aren’t touching, which ensures even crisping.
   
4. 4

   Step 4: Brush with glaze and finish baking

   Remove the tray and brush each thigh with half of the reserved honey-mustard glaze, returning them to the oven for another 8–10 minutes. The additional bake time cooks through the meat to the safe temperature and allows the glaze to thicken and adhere. Check that the internal temperature reaches 165°F (74°C) before proceeding to the final step.
   
5. 5

   Step 5: Caramelize under the broiler

   Switch the oven to broil on high and broil the thighs for 1–3 minutes, watching closely so the glaze caramelizes but does not burn; this step gives a glossy, slightly charred finish that enhances crispness. If desired, brush the remaining glaze on in the last 30–60 seconds for extra shine. Remove when the skin is deeply golden and sticky.
   
6. 6

   Step 6: Rest and serve

   Let the thighs rest on the rack for 5–8 minutes to allow juices to redistribute and the glaze to set. Serve with pan juices spooned over or alongside roasted vegetables, rice, or a simple green salad for an easy weeknight meal.

1. Position a rack in the middle of the oven and preheat to 425°F (220°C). Pat the chicken thighs very dry with paper towels, then toss or rub them with olive oil, kosher salt, baking powder and black pepper; the baking powder helps draw moisture from the skin and promotes browning and crispiness. Arrange thighs skin-side up on a wire rack set over a rimmed baking sheet so air can circulate under the skin.
2. Whisk together the Dijon mustard, honey, apple cider vinegar and minced garlic in a small bowl until smooth and slightly runny. Taste and adjust with a pinch of salt or a dash more vinegar if you want brighter acidity; set aside about half the glaze for brushing during baking. The glaze should be loose enough to brush but concentrated for a sticky finish.
3. Slide the baking sheet into the preheated oven and roast the thighs uncovered for about 25 minutes, until the skin has rendered and started to brown and the thickest part of the thigh reaches about 155–160°F (68–71°C). Roasting at high heat concentrates flavor and sets up a crisp surface before glazing. Keep an eye on spacing so pieces aren’t touching, which ensures even crisping.
4. Remove the tray and brush each thigh with half of the reserved honey-mustard glaze, returning them to the oven for another 8–10 minutes. The additional bake time cooks through the meat to the safe temperature and allows the glaze to thicken and adhere. Check that the internal temperature reaches 165°F (74°C) before proceeding to the final step.
5. Switch the oven to broil on high and broil the thighs for 1–3 minutes, watching closely so the glaze caramelizes but does not burn; this step gives a glossy, slightly charred finish that enhances crispness. If desired, brush the remaining glaze on in the last 30–60 seconds for extra shine. Remove when the skin is deeply golden and sticky.
6. Let the thighs rest on the rack for 5–8 minutes to allow juices to redistribute and the glaze to set. Serve with pan juices spooned over or alongside roasted vegetables, rice, or a simple green salad for an easy weeknight meal.