Description
This Baked Honey Glazed Chicken recipe features tender, juicy chicken pieces coated in a sweet and savory honey-soy glaze with lemon, garlic, and Dijon mustard. The chicken is browned for extra flavor, then baked until caramelized and golden. Perfect for busy weeknights but impressive enough for company!
Ingredients
For the Chicken:
- 4 bone-in chicken thighs (skin on or off) OR 4 bone-in chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
For the Honey Glaze:
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 tablespoons Dijon mustard (or whole-grain mustard)
- 2–3 cloves garlic, minced
- Optional: pinch of red pepper flakes (for heat)
Optional Garnish:
- Sesame seeds
- Chopped fresh parsley or green onions
- Lemon slices
Instructions
Preheat your oven to 400°F (200°C) – this high heat is what creates that beautiful caramelization. While the oven heats up, pat your chicken pieces completely dry with paper towels. This might seem fussy, but it’s SO important for getting that golden crust! Season both sides generously with salt and black pepper.
Heat 1 tablespoon of olive oil in your large oven-safe skillet over medium-high heat. Once it’s shimmering hot, add the chicken skin-side down (if you’re using skin-on pieces). Let them cook undisturbed for 3-4 minutes until they’re golden brown and release easily from the pan.
Flip and cook the other side for another 2 minutes. Remove the chicken from the skillet and set it aside on a plate. Yes, it’ll still be raw inside.
In a small bowl, whisk together the honey, soy sauce, lemon juice, Dijon mustard, minced garlic, and red pepper flakes if you’re using them. Whisk it really well until everything is completely combined and smooth.
Pour about half of that gorgeous honey glaze into the bottom of your skillet (or into a baking dish if you’re transferring). Place the browned chicken pieces right on top of the sauce, skin-side up if you’ve got skin. Now brush or drizzle the remaining glaze generously over each piece of chicken.
Slide that skillet into your preheated 400°F oven and bake for 20-25 minutes. You’re looking for an internal temperature of 165°F (74°C) when you check the thickest part of the chicken with your meat thermometer. During the last 5 minutes of baking, open the oven and brush the chicken with any glaze that’s pooled in the bottom of the pan.
Want that Instagram-worthy caramelized finish? Switch your oven to broil and give it 1-2 minutes. But listen – stand there and WATCH it like a hawk! The line between beautifully caramelized and burnt is about 30 seconds under the broiler.
Remove the skillet from the oven and let the chicken rest for 3-5 minutes. This lets the juices redistribute so every bite is incredibly moist. Garnish with sesame seeds, chopped parsley or green onions, and lemon slices for a pop of color and freshness. Serve immediately with your favorite sides!
Notes
- Pat that chicken DRY! Seriously, use those paper towels liberally. Moisture is the enemy of browning.
- Room temperature chicken cooks more evenly than cold-from-the-fridge chicken. Take it out 20 minutes before cooking if you remember.
- Don’t crowd the pan – the chicken pieces should have space between them for even heat circulation.
- Line your baking dish with foil for the easiest cleanup ever. That sticky glaze can be stubborn!
- Common mistake to avoid: Opening the oven door too many times. Every time you peek, you lose heat and extend cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American