Can you use honey mustard for this recipe?

Absolutely! I love Honey Cup brand and it is awesome. Use 1/3 cup mixed with the thyme and salt.

Can you use bone-in chicken thighs.

Yes! They will take a little longer to roast and the honey mustard coating will brown, but they will still be juicy and delicious. Make sure to use an instant-read thermometer to check that they are at least 165 degrees in the center (about 40 minutes.)

Can the chicken be frozen?

Yes! You can freeze the chicken before or after roasting.

Can I use foil instead of parchment?

Yes but foil is reactive with mustard (which has acidic element to it and cause pitting of the foil.) To prevent the chicken from reacting with the mustard mixture, brush the foil with oil before placing the chicken on top. This will help create a barrier to prevent the reaction.

What is the best way to re-heat?

Chicken thighs are great for reheating. Place them in a small casserole dish and cover with foil. Bake at 350 degrees until heated to 165 degrees F, about 25 minutes. You can also heat through in the microwave for 1 1/2 to 2 minutes per chicken thigh on high power.

5-Ingredient Honey Mustard Chicken Thighs

Name: 5-Ingredient Honey Mustard Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 tablespoons brown deli mustard; 2 tablespoons honey; 2 teaspoon chopped fresh thyme; ½ teaspoon salt; 6 boneless skinless chicken thighs, about 2 pounds

Description

These 5-ingredient honey mustard chicken thighs are so flavorful and easy to make, they will be one of those recipes that will be your new healthy basics. Just mix the ingredients together and bake them on a sheet pan and you have dinner ready just like that!

Ingredients

Scale

3 tablespoons brown deli mustard
2 tablespoons honey
2 teaspoon chopped fresh thyme
1/2 teaspoon salt
6 boneless skinless chicken thighs, about 2 pounds

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Instructions

Preheat oven to 375ºF. Line a large rimmed baking sheet with parchment.
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and turn to coat. Arrange chicken on the parchment-lined baking sheet, tucking them into neat thigh shapes.
Roast chicken until cooked through and browned in spots, 30 to 40 minutes *See note. Let rest 4 to 6 minutes before serving.

Notes

I use a digital instant read thermometer to check that they’ve reached an internal temperature of at least 165 degrees F.

To Make Ahead

You can mix the chicken with the honey mustard mixture up to 1 day ahead and then bake them.
Or they reheat really well. You can do so in the microwave, until they are steaming hot. Or you can set them in a pyrex baking dish and cover them with foil. Then just bake at 350 degrees for 20 minutes until they are steaming hot.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 230
Sugar: 5 g
Sodium: 685 mg
Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Fiber: 0 g
Protein: 30 g