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  • Author: Helen Buxton


  • 8 skinless (boneless chicken thighs)
  • salt and pepper
  • 8 cloves of garlic (skin still on (optional))
  • ¼ cup Dijon mustard
  • ¼ cup wholegrain mustard
  • ½ cup runny honey
  • 1 tablespoon apple cider vinegar or lemon juice (optional)
  • a few sprigs of fresh herbs e.g. rosemary (thyme, oregano (or ½ teaspoon dried))


  1. Pre-heat the oven to 180C / 355F. Arrange the chicken thighs in a baking dish and sprinkle generously with salt and pepper. Tuck the garlic cloves (if using) in between the chicken thighs.
  2. Whisk the mustards, honey and vinegar / lemon juice (if using) together in a jug or bowl, then pour all over the chicken. Scatter the herb sprigs / dried herbs over the dish.
  3. Bake for 35 to 40 minutes or until the chicken is golden and cooked through.
  4. Serve with mashed potatoes, rice, pasta or bread, and a vegetable / vegetables of your choice.


  1. This recipe is quite flexible in that you don’t have to bother with some of the ingredients if you don’t want to. Skip the garlic and vinegar / lemon juice if you like! Use any herbs you happen to have! The essential components of this are the chicken, honey and mustard. Delicious!
  2. If you’d like to use chicken breasts instead of thighs, go ahead! Cooking time will depend on the thickness of the breasts, but check after about 30 minutes (20-25 for smaller breasts). You might also like to spoon some of the sauce over the chicken about half way through cooking to stop it drying out (as chicken breasts can tend to do!).
  • Category: Main
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