Easy Honey Dijon Chicken Thighs: The Ultimate 30-Minute Weeknight Recipe

You know that feeling when you crave something easy, ridiculously tasty, and also a little bit fancy? This is that recipe. My new go-to for a weeknight dinner that feels like a weekend treat. These Honey Dijon Chicken Thighs are the perfect combo of sweet, tangy, and savoury, and they just melt in your mouth. The best thing? You can pair these with anything: salad, potatoes, mash, rice, you name it.

Why this is one of my favourite go-to recipes:

There are so many reasons to get obsessed with these chicken thighs, but here are a few to get you started:

• The flavours!!: The marinade is where the magic happens. A killer mix of honey, spicy Dijon mustard, garlic, and a little tang from vinegar creates a sauce that's just... addictive. It caramelises beautifully in the oven, giving you those delicious, crispy bits.

• Minimal effort, maximum reward: Seriously, you just mix a few ingredients, coat the chicken, and bake. The oven does all the hard work while you chill. Perfect for those nights when you're wiped out but don't want to compromise on a delicious meal.

• Naturally dairy-free: This recipe is simple and clean, with no need for any dairy products. Just pure, unadulterated flavour.

• Versatile: Pair these chicken thighs with literally anything. Roasted veggies, a simple green salad, rice, or some mashed potatoes. They're a blank canvas for whatever you're in the mood for.

Ingredients

• Chicken Thighs: I prefer bone-in, skin-on thighs for this recipe. The skin gets super crispy and the bone keeps the meat moist and flavourful. You can use boneless, skinless, but reduce the cooking time to avoid them drying out.

• Honey: The sweet hero of the sauce. It balances out the sharp Dijon and caramelises in the oven for a beautiful finish.

• Dijon Mustard: Don't skimp on this. It's the tangy, spicy kick that makes the sauce so good.

• Garlic: Because what's a good meal without a mountain of garlic?

• Smoked Paprika: This adds a smoky, savoury note that takes the whole dish to the next level. Trust me on this one.

How to make this recipe

1. Prep the marinade: In a medium bowl, whisk together the honey, Dijon mustard, minced garlic, and smoked paprika. Season with a generous pinch of salt and pepper.

2. Coat the chicken: Add the chicken thighs to the bowl and toss them until they are completely coated in the marinade. Let them sit for at least 30 minutes to soak up all that goodness. If you have time, let them marinate for a few hours in the fridge for even more flavour.

3. Bake it up: Preheat your oven to 200°C (400°F). Arrange the chicken thighs on a baking sheet, making sure they aren't touching. Bake for 30-40 minutes, or until the chicken is cooked through and the skin is golden and crispy.

4. Serve and devour: Let the chicken rest for a couple of minutes before serving. Drizzle with any leftover sauce from the pan. Top with some fresh parsley for a little colour if you're feeling fancy.

Can I use chicken breast?

Yes! Just be aware that chicken breast cooks faster. I'd recommend using boneless, skinless breasts and reducing the cooking time to around 20-25 minutes, checking on them to make sure they don't dry out.

Tips:

• Don't overcrowd the pan: Give the chicken some space. If the pieces are too close together, they'll steam instead of roast, and you'll miss out on that crispy skin.

• The sauce is a bonus: Don't be afraid to spoon the caramelised sauce from the baking sheet over your rice or veggies. It's too good to waste.

• Add veggies to the pan: For an easy one-pan meal, toss some chopped broccoli, carrots, or Brussels sprouts on the pan alongside the chicken. They'll cook in the honey Dijon sauce and be incredible.