Ingredients
- Bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix): 2.5-3 pounds
- Honey: 1/4 cup
- Dijon mustard: 2 tablespoons
- Soy sauce: 1 tablespoon
- Olive oil: 1 tablespoon
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish or roasting pan.
- Step 2: In a small bowl, whisk together honey, Dijon mustard, soy sauce, olive oil, garlic powder, paprika, and black pepper.
- Step 3: Arrange the chicken pieces in the prepared baking dish, ensuring they are not overcrowded.
- Step 4: Brush the honey-mustard mixture generously over the chicken pieces, making sure to coat them evenly.
- Step 5: Bake for 40-45 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
- Step 6: Let the chicken rest for 5-10 minutes before serving. Baste with pan juices before serving, if desired.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat chicken in the oven at 350°F (175°C) to maintain crispiness.
- Serve this honey-baked chicken with a side of roasted vegetables or mashed sweet potatoes for a complete and comforting meal.
- To prevent sticking and promote even browning, lightly pat the chicken skin dry with paper towels before applying the honey-mustard glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American