This Honey Mustard Chicken Thigh Bake features bone-in, skin-on chicken thighs seasoned simply with salt, pepper, paprika, and dried thyme. They’re seared briefly to crisp the skin, then nestled among a colorful medley of potatoes, carrots, onions, and celery. A glaze made from Dijon mustard, honey, soy sauce, lemon juice, garlic, and fresh herbs is spooned over the chicken and vegetables, infusing every element with a balanced sweetness and bright acidity. The dish roasts uncovered, allowing the glaze to reduce and caramelize, while the vegetables cook through to tender perfection. The result is a symphony of textures—crispy skin, succulent meat, and melt-in-your-mouth root vegetables—tied together by the glossy, flavorful sauce. Perfect for busy weeknights or weekend gatherings, this bake delivers maximum impact with minimal cleanup.
Preparation, Cook, and Total Times
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield & Cuisine
Yield: Serves 4–6
Cuisine: Modern American with European influences
A Full List of Ingredients
– 6 bone-in, skin-on chicken thighs (about 1.2 kg)
– Salt and freshly ground black pepper, to taste
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 2 tablespoons olive oil, divided
– 3 cups (about 600 g) potatoes, washed and cut into 2-cm cubes
– 2 carrots, peeled and sliced into 1-cm rounds
– 1 onion, peeled and cut into wedges
– 2 stalks celery, sliced
– 4 garlic cloves, minced
– 3 tablespoons Dijon mustard
– 3 tablespoons honey
– 100 ml (½ cup) sweet chili sauce or substitute with apricot jam mixed with chili flakes
– 2 tablespoons mustard (Dijon or whole grain)
– 2 tablespoons soy sauce
– Juice of ½ lemon
– 2 tablespoons fresh parsley, chopped (plus extra for garnish)
– 2 tablespoons fresh dill or rosemary, chopped (optional)
Step-by-Step Cooking Directions
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Preheat the oven to 200 °C (390 °F).
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Pat chicken thighs dry and season both sides with salt, pepper, paprika, and thyme.
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Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add thighs skin-side down and sear 5 minutes until golden brown. Flip and sear 2 minutes more; transfer to a plate.
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Add remaining oil to the skillet. Add potatoes, carrots, onion, and celery. Season with salt and pepper. Sauté 5 minutes, stirring occasionally, until edges begin to brown.
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Stir in garlic and cook 1 minute until fragrant.
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In a bowl, whisk together mustard, honey, chili sauce, soy sauce, and lemon juice.
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Return chicken to skillet, skin-side up, nestling pieces among vegetables. Pour the honey mustard glaze evenly over chicken and veggies.
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Roast, uncovered, in the preheated oven for 35 minutes, basting halfway through.
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Increase heat to 220 °C (430 °F) for the final 5 minutes to caramelize glaze.
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Remove from oven and let rest 5 minutes. Sprinkle with parsley and dill before serving.
Nutritional Information
Per serving (1 chicken thigh + vegetables): Calories 550 kcal | Protein 30 g | Carbs 35 g | Fat 30 g | Fiber 5 g | Sodium 800 mg
The Origins and Popularity of the Recipe
Root vegetable and roast chicken combinations date back centuries in European peasant cooking, where one-pan dishes maximized flavor and minimized fuel. The honey mustard glaze reflects Northern European and American barbecue traditions, blending sweet and savory. In recent years, one-pan dinners have surged in popularity online for their simplicity, flavorful sauces, and ease of cleanup.
Reasons Why You’ll Love the Recipe
• Minimal cleanup: everything cooks in one pan
• Balanced flavors: sweet honey, tangy mustard, salty soy
• Textural contrast: crispy chicken skin, tender vegetables
• Crowd-pleasing: easy to scale up for guests
• Make-ahead potential: sauce can be prepared in advance
Health Benefits
Chicken thighs provide high-quality protein and B vitamins. Root vegetables like potatoes and carrots deliver fiber, vitamin A, and potassium. Using olive oil and moderate honey offers healthy fats and natural sweetness. Lemon juice and fresh herbs add antioxidants.
Serving Suggestions
Serve with a green salad (arugula, spinach) lightly dressed in lemon vinaigrette. Offer crusty bread to mop up extra glaze. Complement with steamed green beans or roasted Brussels sprouts.
Common Mistakes to Avoid
Overcrowding the pan can cause steaming rather than roasting—use a large enough skillet or divide into two pans. Skipping the sear step results in soggy skin. Forgetting to baste halfway through can lead to uneven glaze distribution.
Pairing Recommendations
Wine: A crisp Chardonnay or off-dry Riesling pairs well with honey glaze. Beer: A Belgian witbier or amber ale complements the savory-sweet profile. Non-alcoholic: Sparkling water with lemon or iced tea with mint refreshes the palate.
Cooking Tips
Bring chicken to room temperature before searing for even browning. Use fresh garlic and lemon juice for vibrant flavors. If the glaze thickens too much, stir in a splash of water or chicken broth. Test chicken doneness with an instant-read thermometer (75 °C interior).
Variations to Try
Substitute chicken thighs with salmon fillets; reduce oven time to 12–15 minutes. Swap potatoes for sweet potatoes for a sweeter base. Add sliced apples for autumnal notes. Replace chili sauce with fruit preserves (apricot or peach) mixed with chili flakes for a fruit-infused glaze.
Similar Recipes to Try
Maple Dijon Pork Chops One-Pan Lemon Herb Salmon Sheet-Pan Sausage and Veggies Honey Garlic Shrimp Skillet Teriyaki Chicken Bake
Ingredient Spotlight
Dijon mustard’s complex, tangy flavor provides depth, while its emulsifying properties help the glaze adhere to chicken and vegetables for an even, glossy coating.
Conclusion
This Honey Mustard Chicken Thigh Bake delivers unbeatable convenience and remarkable flavor. With its sweet-tangy glaze, crisp skin, and tender vegetables, it elevates weeknight cooking to gourmet level. Ideal for busy families and dinner parties alike, it’s sure to become a staple in your recipe rotation.
Frequently Asked Questions
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Can I use boneless chicken? Yes—reduce roasting time to 25 minutes.
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What if I don’t have sweet chili sauce? Substitute apricot jam mixed with 1 tsp chili flakes.
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How do I prevent potatoes from sticking? Toss in oil and season before roasting; use parchment-lined sheet.
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Can I make this gluten-free? Use tamari instead of soy sauce.
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How do I store leftovers? Refrigerate in an airtight container for up to 3 days; reheat in oven at 160 °C for 10 minutes.
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Can I freeze it? Freeze cooled chicken and vegetables separately for up to 2 months; thaw overnight before reheating.
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Why is my chicken skin not crispy? Ensure proper sear in hot oil and roast uncovered at high heat initially.
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What sides go well? Rice pilaf, garlic mashed potatoes, or roasted corn.
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Can I grill this instead? Yes—grill chicken thighs for 6 minutes per side, then brush with glaze and grill 2 minutes more.
10 How can I make it spicier? Add ½ tsp cayenne pepper to the glaze or sprinkle chilies over before roasting.