Honey Mustard Chicken

Method

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1. Heat the oven to 200°C / 400°F and line a tray with baking paper.

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2. Whisk the Dijon, honey, wholegrain mustard, oil, garlic and paprika in a bowl.

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3. Pat the chicken dry, season with the salt and pepper and set on the tray, not touching.

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4. Brush half the glaze over the chicken.

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5. Bake 15 minutes, then brush on the remaining glaze.

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6. Bake 12 to 15 minutes more, until the thickest part reaches 74°C / 165°F and the glaze is sticky and browned in places.

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7. Rest 5 minutes, scatter with parsley and spoon over the juices from the tray.

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Chef’s Tips

• Glaze in two stages. Honey burns if it is on for the whole bake.
• Use thighs. They stay juicy and hold the glaze.
• Spoon the tray juices over the top before serving. They are the best part.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Roasted broccoli
• Rice
• Mashed potatoes

Storage & Reheating

Refrigerate up to 4 days and reheat at 180°C for 10 minutes. Freeze cooked chicken for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.