Mustard-Herb Baked Chicken is a simple and tasty dish that combines tangy mustard with fresh herbs for a flavorful roast that’s juicy and comforting. The outside gets a nice golden color while the inside stays tender and moist thanks to the blend of mustard and herbs that really wakes up the chicken.
I love making this dish when I want something easy but special enough for company or a cozy weeknight dinner. The herbs bring a fresh, bright touch, and the mustard adds just the right zing without being overpowering. It’s one of those meals that feels homemade and satisfying every time, with very little fuss.
My favorite way to serve this chicken is alongside some roasted veggies or a light salad, letting the flavors really shine. Plus, it’s great for leftovers in sandwiches or salads the next day. If you’re looking for a straightforward dish that hits all the right notes, this mustard-herb chicken is definitely one to keep in your recipe box.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give you juicy meat with crispy skin. If you prefer leaner meat, use chicken breasts, but watch cooking time—they cook faster and can dry out.
Dijon & Whole Grain Mustard: Dijon adds smooth tanginess while whole grain brings texture and flavor. If you only have one type, feel free to use just Dijon—it still tastes great!
Herbs (Thyme, Rosemary, Oregano): These dried herbs create a classic earthy flavor. Fresh herbs can work too; use about 3 times the amount if you swap dried for fresh.
Olive Oil & Garlic: Olive oil helps everything blend and crisp the skin, while garlic adds depth. You can substitute garlic powder if needed, but fresh garlic gives the best flavor.
Lemon Juice (Optional): Adds brightness and a hint of freshness. You can swap with a splash of white wine vinegar or skip if you want a milder taste.
How Can I Get Crispy, Flavorful Skin on Baked Chicken?
Getting that crispy skin is a big part of making baked chicken special. Here’s how to nail it:
- Pat the chicken dry: Use paper towels to remove moisture from the skin; moisture steams the skin, so drying it helps it get crisp.
- Coat well with the mustard-herb mix: Cover the skin evenly to get flavor and help the skin brown nicely.
- Bake skin-side up: Positioning the chicken skin up lets heat hit it directly for crispness.
- Don’t crowd the pan: Space the pieces so hot air circulates around them. This helps even cooking and crisping.
- Use a hot oven (400°F/200°C): High heat cooks the skin quickly to golden perfection without drying the meat inside.
Let the chicken rest a few minutes after baking—this keeps the juices inside while the skin stays crisp. Enjoy your juicy chicken with that perfect crust!
Equipment You’ll Need
- Oven-safe baking dish – perfect for roasting the chicken evenly and catching the flavorful juices.
- Mixing bowl – to combine the mustard, herbs, and oil easily without making a mess.
- Brush or spoon – helps you spread the mustard-herb mixture evenly over the chicken.
- Meat thermometer – ensures your chicken is cooked safely to the perfect temperature without drying out.
- Paper towels – handy for patting the chicken dry to get crispy skin.
Flavor Variations & Add-Ins
- Try adding smoked paprika or cayenne for a bit of smoky heat that complements the mustard’s tang.
- Swap chicken thighs for bone-in chicken breasts if you prefer leaner meat; just watch the baking time.
- Mix in fresh chopped rosemary and thyme instead of dried herbs for a brighter, fresher flavor.
- Add sliced onions or lemon wedges around the chicken before baking for extra aroma and tasty pan juices.
Mustard-Herb Baked Chicken
Ingredients You’ll Need:
- 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 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 35-45 minutes to bake, totaling roughly 45-55 minutes including resting time. It’s a quick and easy meal that fits perfectly into busy weeknights or relaxed weekend dinners.
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 400°F (200°C). This high heat will help your chicken skin crisp up nicely while keeping the inside juicy.
2. Make the Mustard-Herb Marinade:
In a small bowl, mix together the Dijon mustard, whole grain mustard, olive oil, minced garlic, thyme, rosemary, oregano, salt, pepper, and lemon juice if you’re using it. This mix will give the chicken a tangy, herb-filled flavor.
3. Prepare the Chicken:
Use paper towels to pat the chicken thighs dry; drying them helps the skin get extra crispy in the oven. Spread the mustard-herb marinade all over each piece, rubbing it under the skin as well for full flavor.
4. Bake Until Golden and Juicy:
Place the chicken skin-side up on a baking dish or sheet and bake for 35-45 minutes. The chicken is ready when the skin is golden brown and a meat thermometer reads 165°F (74°C).
5. Rest and Serve:
Take the chicken out of the oven and let it rest for about 5 minutes so the juices can settle. Then, garnish with fresh parsley if you like and serve it with your favorite veggies or salad. Enjoy!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use bone-in, skin-on chicken breasts for this recipe. Just reduce the baking time to about 25-35 minutes and check for an internal temperature of 165°F (74°C) to avoid drying out.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can coat the chicken with the mustard-herb mixture and refrigerate it for up to 24 hours before baking. Bring the chicken to room temperature for about 20 minutes before placing it in the oven.
How Should I Store Leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the skin from getting too soggy.
What Side Dishes Pair Well with Mustard-Herb Baked Chicken?
This chicken goes great with roasted vegetables, a crisp green salad, or mashed potatoes to soak up the delicious mustard-herb juices.