Honey Mustard Chicken Thighs

Honey mustard chicken thighs with vegetables
Honey mustard chicken thighs with vegetables

Honey Mustard Chicken Thighs is a simple, one tray bake that is a thoroughly satisfying all in one meal. The golden roasted chicken and vibrant vegetable colours look and taste sensational. The beauty of this dish is its simplicity – simple ingredients, easy preparation and effortless cooking. It can be made with any cuts of chicken and any vegetables you have readily available at home.

How to make this honey mustard chicken thighs recipe:

The main ingredients of Honey Mustard Chicken are chicken pieces and vegetables. The main vegetables are root vegetables like potatoes, carrots and brown onions. Add cherry tomatoes and courgette for a colour contrast. You can easily add any vegetables you fancy, as long as they are roughly chopped to the same size so they cook evenly.

Alternative ingredients:

To make this Honey Mustard Chicken thighs recipe more delicious, add cloves of garlic (whole and unpeeled), as they will turn soft after cooking and provide even more flavour. Add mushrooms for an earthy (umami) flavour. Instead of cherry tomatoes, you can add larger tomatoes for a less sharp taste. Broccoli, cauliflower and celery are also nice additions.

How to make the honey mustard sauce:

The honey mustard marinade is made from mustard (for a bit of heat or mustard tang), honey (for a bit of richness and sweetness) and lemon juice (for a bit of zing). 

Why you should try this honey mustard chicken recipe:

Honey Mustard Chicken requires really minimal preparation so it’s an easy meal to quickly prepare and cook. The oven does all the hard work for you! 

What goes well with this dish?

Honey Mustard Chicken is a complete dish of meat and vegetables so you don’t need to cook anything else. However, a nice accompaniment is buttered slices of bread to finish off the gravy.

How to store this dish/can it be refrigerated/frozen etc?

Honey Mustard Chicken can be prepared and cooked for another day. If you do have any leftovers, you should refrigerate in an airtight container and reheat in a saucepan within the next 48 hours. Alternatively, you can freeze any leftovers for another time. Try not to reheat the leftovers in an oven as the meat and vegetable may become dry.

Is this dish healthy?

Honey Mustard Chicken is super healthy combining both meat and vegetables together.

Hints and tips:

  • For the honey mustard marinade, use a ziplock bag to marinate the chicken pieces. Not only is it less messy, but it also ensures every part of the chicken is covered in the marinade. 

  • Let it marinate in the fridge for at least an hour before cooking or even overnight if possible. This will bring help to bring out the marinade flavour.

  • Cook this dish on a non-stick baking tray or scrunched up and flattened baking parchment. Whilst the chicken cooks in the oven, the chicken will release its succulent juices and combine with the marinade and vegetables to make a full tasting gravy. You can thicken the gravy with cornflour if required.

Looking for similar chicken dishes? Try these:

Honey Mustard Chicken Thighs

Recipe by YvonneDifficulty: Easy


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Honey Mustard Chicken Thighs is a simple, one tray bake that is a thoroughly satisfying all in one meal that doesn’t take more than 20 minutes to prep!


  • Ingredients
  • 3 chicken thighs

  • 3 small potatoes

  • 1 carrot

  • 1/2 courgette

  • 8-10 mushrooms

  • 6 cherry tomatoes

  • 1 small brown onion

  • 2 tbsp olive oil

  • Marinade for chicken thighs
  • 2 tbsp olive oil

  • 2 tbsp honey

  • 1 tsp mustard

  • 1/2 lemon

  • 2 garlic cloves

  • Salt and pepper to taste


  • Chicken Marinade
  • Mince the garlic.
  • Add olive oil, honey, minced garlic, half a lemon juice, mustard, salt and pepper to a bowl. Mix this well.
  • Add the marinade to the chicken and mix well.
  • Let this marinate for 30 minutes.
  • Directions
  • Chop the onion into large cubes.
  • Cut the potato into thin half moon slices.
  • Slice the carrot into thin discs.
  • Cut mushrooms into smaller pieces.
  • Cut the courgette into thin half moon slices.
  • Place marinated chicken on a tray.
  • Mix the vegetables with the remaining marinade. Add more olive oil if necessary.
  • Add vegetables evenly to the tray.
  • Bake this for 20-25 minutes or until cooked.

Recipe Video

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