Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 600g / 21 oz)
  • 1 tbsp olive oil (15ml)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup Dijon mustard (60ml)
  • 1/4 cup honey (85g / 3 oz)
  • 2 tbsp wholegrain mustard (30ml)
  • 1 tbsp apple cider vinegar (15ml)
  • 1 clove garlic, minced (about 1 tsp)
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 200°C (400°F / Gas Mark 6). Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Turn and sear for another 2-3 minutes. (If skipping this step, place chicken directly into the baking dish).
  3. In a mixing bowl, whisk together Dijon mustard, honey, wholegrain mustard, apple cider vinegar, minced garlic, smoked paprika, garlic powder, and red pepper flakes (if using).
  4. Transfer chicken thighs to the baking dish (if you seared in a skillet, that is your baking dish!). Brush the honey mustard glaze generously over all sides of the chicken.
  5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). Baste with pan juices halfway through cooking (around the 20-minute mark). The glaze should be nicely sticky and caramelised.
  6. Let the chicken rest for 5-10 minutes before serving.