Mustard-Herb Baked Chicken is a simple and tasty dish that brings together the tangy kick of mustard with the fresh flavors of herbs like rosemary, thyme, or parsley. The chicken comes out juicy on the inside with a nicely seasoned, golden crust on the outside. It’s the kind of meal that feels wholesome and comforting without needing a lot of fuss.
I love making this chicken when I want something flavorful but easy to prepare. The mustard gives it a little zing that wakes up your taste buds, while the herbs add that lovely garden-fresh aroma and taste. I usually mix the mustard and herbs with a bit of olive oil and garlic, then slather it all over the chicken before popping it in the oven. It’s one of those dishes where the smell alone makes you excited to eat.
This baked chicken goes great with simple sides like roasted veggies or a fresh green salad. I especially enjoy it with some warm crusty bread to soak up any extra sauce. It’s a perfect weeknight dinner that feels a bit special but doesn’t require tons of time or ingredients. Whenever I make it, family and friends always ask for seconds!
Key Ingredients & Substitutions
Chicken thighs: I prefer bone-in, skin-on for more flavor and juicy meat. You can also use chicken breasts but watch the cooking time, as they cook faster and can dry out.
Dijon and whole grain mustard: Dijon adds smooth tanginess, while whole grain gives texture and mild spice. If you don’t have whole grain, just use more Dijon or try yellow mustard for a milder taste.
Herbs: Rosemary, thyme, oregano, and parsley bring fresh, earthy notes. Fresh herbs work best but dried are fine too—just use about a third of the fresh quantity if substituting.
Potatoes: Adding potatoes to bake with the chicken is a great way to make a complete meal. Yukon Gold or red potatoes hold up well. Sweet potatoes are a nice twist but may cook differently.
Olive oil & garlic: Olive oil helps the mustard mixture stick and keeps chicken moist. Garlic adds great aroma. Feel free to adjust garlic based on your preference.
How Do I Get the Chicken Skin Crispy and the Meat Juicy?
Getting crispy skin and juicy meat takes a few simple steps:
- Pat your chicken pieces dry before applying the mustard mixture—wet skin won’t crisp nicely.
- Use bone-in, skin-on cuts; the bone helps the meat stay juicy and the skin crisps better when baked.
- Coat the chicken generously with the mustard-herb mixture to add flavor and help the skin brown.
- Bake at a high temperature (400°F/200°C) to encourage browning and crispiness.
- In the last 5 minutes, switch the oven to broil and watch closely to brown the skin further—don’t walk away!
- Let the chicken rest for a few minutes after baking so juices redistribute, keeping it moist.
Equipment You’ll Need
- Baking dish or ovenproof pan – big enough for chicken and potatoes, and oven-safe for easy roasting.
- Mixing bowl – to combine the mustard, herbs, and olive oil thoroughly before coating the chicken.
- Whisk or fork – helps you mix the mustard-herb sauce evenly and smoothly.
- Tongs – great for turning and coating chicken without making a mess.
- Meat thermometer (optional) – to check the chicken is perfectly cooked at 165°F (74°C) without guessing.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in chicken breasts if you prefer white meat; just reduce baking time to avoid drying out.
- Add chopped fresh dill or tarragon instead of rosemary for a lighter, slightly anise-like flavor that brightens the dish.
- Mix in a tablespoon of honey or maple syrup with the mustard for a touch of sweetness that balances the tanginess.
- Include sliced bell peppers or green beans in the baking dish for more veggies that soak up the mustard-herb juices.
Mustard-Herb Baked Chicken
Ingredients You’ll Need:
Chicken and Marinade:
- 4-6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 3 tablespoons Dijon mustard
- 3 tablespoons whole grain mustard
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons dried rosemary (or 1 tablespoon fresh, chopped)
- 2 teaspoons dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- 1 lemon, sliced (for garnish and flavor)
Optional Side:
- 4-5 medium potatoes, halved or quartered (to bake alongside the chicken)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 35-45 minutes to bake. Plan for an extra 5 minutes of resting time after baking. So, in total, you’ll spend around 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Oven and Marinade:
Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the Dijon mustard, whole grain mustard, olive oil, minced garlic, rosemary, thyme, oregano, parsley, salt, black pepper, and red pepper flakes until the mixture is smooth and well combined.
2. Coating the Chicken:
Pat the chicken pieces dry with paper towels. Add them to the bowl with the mustard-herb mixture and toss thoroughly, making sure each piece is evenly coated with the marinade.
3. Preparing Potatoes (If Using):
If you are using potatoes, toss them in a little olive oil, salt, and some of the herb mixture. Arrange them in a single layer in a large baking dish. Then, place the coated chicken pieces on top of the potatoes or directly in the baking dish if not using potatoes. Arrange lemon slices around or on top for added flavor.
4. Baking:
Bake uncovered in the preheated oven for about 35-45 minutes, or until the chicken is cooked through (an internal temperature of 165°F / 74°C) and the skin is golden and slightly crisp. The potatoes should become tender and flavorful.
5. Crisping the Chicken Skin (Optional):
For extra crispy skin, switch the oven to broil for the last 5 minutes of baking. Keep a close eye to avoid burning.
6. Resting and Serving:
Remove the chicken from the oven and let it rest for 5 minutes before serving. Serve hot with potatoes, spooning any pan juices over the top for extra flavor.
This meal pairs wonderfully with a simple green salad or steamed vegetables. The tangy mustard and fresh herbs infuse the chicken with vibrant flavors, while the potatoes soak up all the delicious juices. Enjoy your tasty and comforting Mustard-Herb Baked Chicken!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use bone-in or boneless chicken breasts, but keep in mind they cook faster and can dry out more easily. Reduce the baking time to about 25-30 minutes and check for an internal temperature of 165°F (74°C).
Can I Make This Recipe Ahead of Time?
Absolutely! You can coat the chicken in the mustard-herb marinade and refrigerate it for up to 24 hours before baking. This helps deepen the flavors. Just bring the chicken to room temperature for 15 minutes before baking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth if needed to keep the chicken moist.
Can I Use Frozen Chicken for This Recipe?
It’s best to use thawed chicken for even cooking. If your chicken is frozen, thaw it completely in the fridge overnight or in a sealed bag submerged in cold water before beginning the recipe.
