Mustard-Herb Baked Chicken is a simple and delicious dish that combines the tangy flavor of mustard with fresh herbs for a perfect roasted chicken. The mustard adds a gentle kick and helps keep the chicken juicy, while the herbs bring a lovely aroma and taste that makes every bite special. It’s an easy way to dress up regular chicken without too much fuss.
I love making this chicken when I want something comforting but also a bit different from the usual roast. The mustard and herbs mix together so well, and I find that using fresh herbs really lifts the whole dish. Sometimes I’ll add a little garlic or lemon zest for an extra bright touch. It’s one of those recipes where you can feel good about what you’re eating and enjoy every bite.
My favorite way to serve Mustard-Herb Baked Chicken is with some roasted veggies or a fresh salad on the side. It’s great for dinner on a weeknight but also works well if you have guests over and want to feed a crowd. Plus, leftovers taste just as good the next day, which means more tasty meals with very little effort.
Key Ingredients & Substitutions
Chicken thighs: I prefer bone-in, skin-on chicken thighs because the skin crisps nicely and the bone keeps the meat juicy while baking. You can use breasts if you want, but they may cook faster and be less juicy.
Dijon & whole grain mustard: These give the chicken its tangy and textured flavor. If you don’t have both, just use Dijon or yellow mustard. Spicy brown mustard is another good swap.
Fresh herbs: Thyme, rosemary, and parsley add brightness and depth. If fresh aren’t available, dried herbs work well too—just use less, about a third of the amount.
Olive oil: Helps the marinade stick and keeps the chicken moist. You can substitute with any neutral oil like canola or avocado oil if needed.
How Do You Get Crispy Skin on Baked Chicken?
Crispy skin makes this dish extra tasty but needs careful steps:
- Dry the skin well with paper towels before seasoning. Moisture keeps skin from crisping.
- Don’t cover the chicken while baking; it traps steam and softens the skin.
- Bake skin-side up so heat hits the skin directly and crisps it.
- If the skin isn’t crispy enough after baking, use the broiler for 2-3 minutes—watch closely to avoid burning.
- Let the chicken rest after baking; it helps keep the juices inside for tender meat.
Equipment You’ll Need
- Baking dish or oven-safe pan – perfect for even roasting and catching any delicious drips.
- Mixing bowl – to whisk together the mustard and herb marinade easily.
- Measuring spoons – helps you keep the mustard and herbs balanced for the best flavor.
- Tongs – handy for turning chicken and handling hot pieces safely.
- Meat thermometer – great to check the chicken is perfectly cooked without guessing.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer white meat; adjust baking time slightly.
- Add a teaspoon of honey to the marinade for a touch of sweetness that balances the mustard tang.
- Mix in chopped fresh tarragon for a slightly sweet, licorice-like herb note that pairs well with mustard.
- Include thinly sliced shallots or onions in the baking dish to roast alongside and add mild sweetness.
Mustard-Herb Baked Chicken
Ingredients You’ll Need:
For The Chicken and Marinade:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- Optional: ¼ teaspoon chili flakes for slight heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 35-45 minutes to bake, plus a few minutes for resting the chicken before serving. Overall, plan for just under an hour to enjoy this flavorful baked chicken dish.
Step-by-Step Instructions:
1. Prepare the Oven and Marinade:
Preheat your oven to 400°F (200°C). In a bowl, mix the Dijon mustard, whole grain mustard, olive oil, minced garlic, thyme, rosemary, parsley, oregano, smoked paprika, lemon juice, salt, pepper, and chili flakes if using. Stir well until combined into a smooth marinade.
2. Prepare the Chicken:
Pat the chicken thighs dry with paper towels—this helps to crisp up the skin in the oven. Rub the mustard-herb marinade all over each piece of chicken, making sure to get some under the skin for extra flavor.
3. Bake the Chicken:
Place the chicken skin-side up in a baking dish or oven-safe pan. Bake for 35 to 45 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (75°C). If you want crispier skin, broil the chicken for 2-3 minutes, watching carefully so it doesn’t burn.
4. Rest and Serve:
Remove the chicken from the oven and let it rest for a few minutes to seal in the juices. Serve the chicken hot, spooning some of the flavorful pan juices over the top for extra yum.
This mustard-herb baked chicken goes great with roasted veggies, creamy mashed potatoes, or a fresh green salad. Enjoy your meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken thighs in the refrigerator overnight before marinating. This ensures even cooking and helps the marinade absorb better.
Can I Substitute Different Herbs?
Absolutely! If you don’t have fresh thyme or rosemary, dried versions work well—use about one-third the amount. You can also try substituting with herbs like tarragon, basil, or oregano based on your taste preferences.
How Should I Store Leftover Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave to keep the skin from getting too soggy.
Can I Make This Recipe Ahead of Time?
Yes! Marinate the chicken for up to 24 hours in the fridge before baking. This not only saves time but also deepens the flavors of the mustard and herbs.
