Honey Baked Chicken Thighs

These honey baked chicken thighs are weeknight easy and always come out juicy and tender. The marinade pulls double duty, adding flavor up front and baking into a sweet, savory glaze.

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Serve these easy chicken thighs with truffle mashed potatoes and lemon chili broccoli for a complete meal.

This chicken thigh recipe is an easy weeknight dinner that comes together with minimal effort. It is also a great dish to prepare in advance and pop in the oven when ready. 

Since chicken thighs are dark meat, they are naturally more juicy and flavorful than white meat. And because they are a fattier cut of meat, they will stay juicy even if slightly overcooked.

The honey marinade also helps to keep the chicken thighs moist and tender while adding flavor at the same time.

Here is Why This Honey Baked Chicken Thigh Recipe Works

Double-duty sauce: The honey garlic mixture works as both a marinade and a glaze, keeping the chicken juicy while baking into a flavorful sauce.

Weeknight-friendly: Simple ingredients and quick prep make this an easy go-to on busy nights.

Bone-in thighs stay tender: The bone helps insulate the meat, so the chicken stays moist and flavorful.

One-dish cleanup: Everything bakes in the same dish, which means less mess at the end.

The Ingredients

Here is a list of the ingredients you will need for these honey mustard chicken thighs. Scroll down to the printable recipe card for all the details. 

• Olive oil
• Honey. Honey adds sweetness and depth of flavor to the marinade. When the sauce reduces down the honey will concentrate and create a slightly sticky chicken. 
• Lemon juice. lemon juice adds a delicious brightness to the marinade and helps cut through some of the heavy flavors. You can substitute with apple cider vinegar if you don’t have lemon juice. 
• Garlic cloves. Fresh garlic adds depth and complexity and has more flavor than dried garlic. However, you can substitute with dried garlic if you don’t have fresh. 
• Dijon mustard. Mustard adds a twangy bite and compliments the honey and garlic. 
• Salt and pepper. 
• Fresh rosemary. You can use dried herbs if you don’t have fresh. 
• Chicken thighs. We are using skin on and bone in chicken thighs. You can use boneless skinless chicken thighs if you reduce the baking time. 

If you enjoy the sweet and savory glaze on these thighs, my honey Dijon baked chicken quarters are another flavorful option to try.

More Chicken Dinner Recipes

• chicken thighs with white wine sauce
• baked BBQ chicken legs
• roasted chicken with vegetables
• sheet pan chicken and figs

Honey Glazed Chicken Thighs

These honey baked chicken thighs are simple, flavorful, and nearly foolproof. Juicy dark meat, a sticky-sweet glaze, and easy cleanup make them a recipe worth repeating. Serve them hot with your favorite sides, and enjoy a meal that feels comforting without the fuss.

For another easy crowd-pleaser, my BBQ baked chicken legs bring smoky-sweet flavor with the same tender, juicy results.

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

4.82 from 37 votes

Honey Baked Chicken Thighs

By Pat Nyswonger

Juicy bone-in chicken thighs baked with a honey garlic marinade that doubles as a glaze. Easy to prep, full of flavor, and perfect for any night of the week.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings

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Ingredients 

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• ▢ ⅓ cup olive oil
• ▢ ⅓ cup honey
• ▢ ¼ cup fresh lemon juice
• ▢ 4 garlic cloves, minced or grated
• ▢ 2 tablespoons Dijon mustard
• ▢ ¼ teaspoon salt
• ▢ pinch ground black pepper, freshly ground
• ▢ 1 tablespoon fresh rosemary, finely chopped
• ▢ 6 bone-in chicken thighs

To Thicken the Sauce (optional)

• ▢ 1 tablespoon cornstarch

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Instructions 

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• Combine the first 8 ingredients in a closable plastic bag. Add the chicken thighs and seal the bag. Turn the bag to coat the chicken and allow it to marinate for 15 minutes or up to 8 hours.
  
• When ready to bake, preheat the oven to 400°F and spray a baking dish with non-stick spray.
• Transfer the chicken thighs skin up to the baking dish and keep them in a single layer. Drizzle ½ cup of the marinade over the top (discard the remaining marinade).
  
• Bake for 35-45 minutes or until a meat thermometer registers 175°F to 180°F. Baste the chicken thighs halfway through the cooking time.
  
• Transfer from the oven when done and cover the chicken with foil and allow to rest for 5 minutes before serving.

To Thicken the Sauce (optional)

• Transfer the sauce from the baking dish to a saucepan. Bring to a simmer over medium heat.
• In a small dish, whisk the cornstarch with 1 tablespoon of water. Pour into the sauce, whisking constantly. Cook for 2 minutes until thickened. Serve with the chicken.

Notes

Cooking time varies: Larger chicken thighs will take longer to bake. Use a meat thermometer to check doneness. Thighs should reach 170–180°F.

Sauce consistency: As the chicken bakes, juices mix with the honey marinade to form a thin sauce. Add cornstarch if you prefer it thicker.

Nutrition

Serving: 1 serving, Calories: 494kcal, Carbohydrates: 19g, Protein: 24g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 19g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 265mg, Potassium: 334mg, Fiber: 0.4g, Sugar: 16g, Vitamin A: 127IU, Vitamin C: 5mg, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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