Herbed Honey Mustard Chicken

This herbed honey mustard chicken is the perfect combination of sweet and savory. It’s golden, crispy skin will definitely have you going back for seconds. Serve it up with my Sauteed Zucchini for a delicious meal! 

herbed honey mustard chicken

This time of year is my favorite in Southern California. The weather is absolutely perfect, the beaches are gorgeous and you literally want to spend all of your time outside.

August is also my birthday month…with my actual birthday just a week or so away. It’s the big 3-9! Ok, I guess there’s nothing really big about that, other than the fact that I can’t actually believe I’m turning 39. Most of the time I still feel like I’m 29 (at least in my brain). Although, who ever feels their exact age?

Anywho, for my birthday weekend I plan to spend at least one day at the beach with my family – probably Laguna Beach which is my favorite spot. I grew up around there so it always just feels homey.

And for my birthday present to myself, I’m gonna take a stand-up paddleboard lesson! Which, I’m totally excited about! Can you believe that I’ve never done it? I don’t know how that’s possible, but it’s true. It’s such good exercise and I’m hopeful that in the back bay area of Newport Beach the waters will be quite calm (read: I’m hoping it’ll be easier!).

So this week I’ve been planning what to take food-wise for beach outings with the fam and created this herbed honey mustard chicken. And holy smokes is it good! It’s slightly sweet, a little tangy, extremely juicy and the herbs….oh, the herbs seriously make it fab. It’s great finger food and equally delicious cold (eaten the next day) as it is straight out of the oven.

You know what that means – it’ll be perfect to throw in the cooler for a beach day. Like…the one I have planned next weekend!

Hope you enjoy it as well!

herbed honey mustard chicken


herbed honey mustard chicken

herbed honey mustard chicken

herbed honey mustard chicken

Herbed Honey Mustard Chicken. A sweet and spicy roasted chicken dish that's sure to be a family favorite.

Herbed Honey Mustard Chicken

4.85 from 13 votes
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 8 pieces
Author: Lisa Bryan
This herbed honey mustard chicken is the perfect combination of sweet and savory. It’s golden, crispy skin will definitely have you going back for seconds.


  • 8 bone-in chicken thighs
  • 1/4 cup dijon mustard
  • 1/3 cup honey
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 2 cloves garlic, minced
  • 1/2 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
  • 1/2 tbsp fresh thyme, plus extra sprigs for garnish


  • Preheat the oven to 350 degrees fahrenheit.
  • In a medium bowl stir together the mustard, honey, oil, salt, garlic and herbs.
  • Place the chicken in an oven-safe casserole dish and brush the herbed honey mustard mixture liberally on top.
  • Bake for 40 minutes or until the chicken is fully cooked (ie - when the chicken juices run clear when sliced with a knife).
  • Transfer the chicken to a serving dish and garnish with additional rosemary and thyme sprigs.


Calories: 381kcal, Carbohydrates: 12g, Protein: 23g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 141mg, Sodium: 273mg, Potassium: 314mg, Sugar: 11g, Vitamin A: 135IU, Vitamin C: 1.1mg, Calcium: 19mg, Iron: 1.2mg
Course: Main Course
Cuisine: American
Keyword: Honey Mustard Chicken, honey mustard chicken recipe, paleo chicken recipe
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Side dish recipes that go great with this chicken:

Garlic Sautéed Swiss Chard
Classic Potato Salad
Green Beans with Glazed Shallots and Lemon
Garlic Herb Roasted Potatoes

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32 comments on “Herbed Honey Mustard Chicken”

  1. Delicious! As a side dish, plain cooked rice was used. The recipe was simple to prepare, the leftover sauce from brushing the chicken was added to the glass pan along with the chicken and baked as instructed. It will be one of my favourite recipes.  5 stars

  2. Everything I try of yours is delicious, and this is no exception. I will be making this again.5 stars

  3. The chicken was delicious however too sweet. Although I only used 90g of honey (recipe says 113g). Next time I’m gonna try it with 50g of honey instead 3 stars

  4. Another winner of a recipe. THANK YOU! I used boneless, skinless chicken breasts because it was the only thing I had and this was so moist so flavorful. DEEELISSCCHHH5 stars

  5. This dish was amazing! My husband and our guests truly enjoyed this recipe and I served it
    along with the Classic Potato Salad and the Green Beans and Glazed Shallots and Lemon. For dessert, I served them the Chocolate Avocado pudding. My husband said I nailed it with the menu! Thank you for sharing these recipes, they were delicious and healthy and so helpful!5 stars

    • Wow, what a meal! Happy to hear all your guests enjoyed this honey mustard chicken recipe, along with the many other sides and dessert :)

  6. This is going to be a family favorite. Delicious flavors. The fresh herbs really make a difference.5 stars

  7. This was so quick and easy! Delicious!!!!!!!!! I seriously am adding this to my regular rotation. Thank you so much for making these recipes accessible to us! 
    Will you come out with a cook book? 5 stars

  8. Delicious !!!5 stars

  9. I made this and it was delicious!! Really yummy the next day too! Followed the recipe exactly as written. 5 stars

  10. This is a another keeper Lisa…thank you so much for the amazing recipes! Easy and delicious. I thew in some veggies (carrots- broccoli and some onions) so its a wholesome dinner.5 stars

  11. I have made this recipe many times for my family – it is one of few meals all four kids will eat!! Was wondering if you had tried or had tips for reheating? I was wanting to make this for a friend who just had surgery!5 stars

  12. Made this last night. Wow. I have finally found The Keeper Honey Mustard Chicken recipe! I have an abundance of fresh Rosemary and English thyme in the yard and the fresh herbs make a huge difference (I’ve been seeking a good honey mustard recipe for a while now).

    Easy prep and fingerlicking delicious! I used 5 boneless skinless chicken (all I had on hand) and, since I had extra sauce, basted and cooked for 20 min, flipped and basted, cooked for 10 min, and basted one last time and cooked for last 10 min. Saved the extra sauce for potato wedge dipping.

    This will be a regular. So easy the kids helped mix up the sauce. Thank you!5 stars

  13. Hello, could you do this recipe with chicken breasts????

  14. This looks so simple, and delicious! I’m going to try it out on some legs tonight!

  15. This looks delicious. Just one question regarding chicken. I’m not so keen on the skin but I wonder if taking it off will still achieve the same result, i.e moist, tender chicken. Any advice? Thanks a million!

  16. This is a very good recipe. I tried using avacado oil instead of olive oil. Thought the taste was quite pleasing. Thanks for sharing what you know. I appreciate it.5 stars

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