Honey Mustard Baked Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. Trim any excess fat and, if using bone-in thighs, gently loosen skin from the meat in a few places to allow marinade penetration. Place chicken in a large bowl or resealable plastic bag.

Make marinade

In a medium bowl whisk together Dijon mustard, whole-grain mustard, honey, olive oil, apple cider vinegar, dry white wine, minced garlic, lemon juice, thyme, kosher salt, and black pepper until smooth and well combined.

Marinate

Pour about two-thirds of the mustard-honey marinade over the chicken, reserving the rest for basting. Massage the marinade under the skin and over the exterior so all pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor). If short on time, let sit at room temperature 20 minutes before baking.

Preheat and arrange

Preheat the oven to 400°F (200°C). Arrange the marinated chicken skin-side up in a single layer in a baking dish or rimmed sheet pan. Spoon any accumulated marinade from the bowl over the top, then set the reserved marinade aside for later basting.

Bake

Bake in the preheated oven for 25 minutes. After 25 minutes, baste the chicken with the reserved marinade and brush with melted butter to encourage browning. Continue baking for another 10–15 minutes, or until the internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs and the skin is golden and caramelized. Total bake time about 35–40 minutes depending on piece size.

Broil for crispness (optional)

If you want extra-crisp skin, switch the oven to broil for 2–3 minutes at the end—watch closely to avoid burning.

Rest and garnish

Remove the chicken from the oven and let rest 5 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley and serve with lemon wedges alongside. Spoon any pan juices over the chicken when serving.