One Pan Greek Honey Mustard Chicken Recipe
This is a chicken dish my mother made on the regular when I was growing up. The honey mustard flavors were very popular with my family and the meat just fell off the bone!
You can use honey or maple syrup in this recipe. I used yellow mustard but dijon is great here too. I would just halve it since Dijon is much more potent in flavor.
I served this with roasted cauliflower but you can use basmati rice or mashed potatoes to soak up all those yummy juices and pan drippings. If you like this dish then you will love my Greek Lemon Chicken and Potatoes Recipe too!
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One Pan Greek Honey Mustard Chicken Recipe
Ingredients
- 1½ lbs bone in skin on chicken thighs
- 1½ lbs skin on chicken legs
- 1 medium red onion, sliced
- 6 cloves garlic, quartered
- 1/3 cup olive oil
- 1/4 cup honey
- 3 tbs yellow mustard
- 1 lemon, juiced
- 1 tsp each paprika + dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp turmeric
- salt and pepper to taste
- Optional garnish: fresh parsley
Instructions
- Preheat your oven to 400℉.
- Rinse and pat dry your chicken pieces. Add them to a 9×13 inch baking dish along with the onion and garlic. Add in 3/4 of the sauce and toss all to coat. Make sure all the chicken is laying flat on the bottom of the baking dish (the onion and garlic can be on the top if needed). Brush the remaining marinade on the tops of the chicken pieces. You can cover and marinade or tightly cover with aluminum foil and bake right away. Roast for 45 minutes covered then remove the cover and continue cooking for 15 minutes. Throw on the broiler for 2 minutes to get a nice golden color if necessary. Serve chicken with pan juices and enjoy!
I made this tonight but used Breasts instead! It was delicious and this recipe will be definitely going into my rotation!
Hi Tracey, thank you so much for trying the recipe and i’m so glad the recipe worked for you with the chicken breasts!
I made this tonite. I am keto so used keto honey and it came out fantastic. The pan juices are next level flavour. Thank you for another keeper💙
Hi Rose, sounds amazing! Thanks for trying it out and sharing your feedback!
Super easy to make. If I was better at getting the garlic cloves out of the bulb it really would have only took like 5 minutes to throw together. It was so delicious and I’m looking forward to my family visiting so I can WoW them with this feast!
Hi Suzzanne, So happy the recipe turned out great for you! Thanks for the kind review!
recipe looks delicious
question what the name of the brown gravy you used.
anybody think you
Hi Gina, the sauce is listed in the ingredients as the marinade!
This was a very easy dish to make. Even I did it and it came out just as anticipated. I used minced garlic to cut down the time! I also added mushroom on top; we love them and it was only a tasty add to an already tasty recipe.
The animated face that you make after you taste the dish crack me up!
Hi Butch, Sounds awesome with the mushrooms! Thanks for sharing your feedback and the kind rating!
This was easy to prepare and I couldn’t stop eating it because it was so good.
Hi Robin, I feel you!! The same thing happens to me! Glad you tried it!
Great recipe! I made it tonight with boneless chicken thighs and it turned out great!
Hi Burcu, glad you enjoyed with thighs! Thanks for trying it and the kind rating!
sry this was bad, way to oily and sweet. spices were good however. I would try it again without the honey and oil.
Hi Janet, sorry the recipe was not to your liking!
This turned out so good! It was relatively easy – I just need to improve my garlic bulb peeling. It came together quickly once I got the garlic under control. I served it over mashed potatoes and broccoli. Not a drop went to waste. I’ve made it a couple times now and a winner for sure. Thanks Stella!
Simple to make, looks good and very tasty. Definitely make again!
HI Therese, glad you liked the recipe! Thank you!
where are the marinade assembly instructions? It just says add some sauce and brush with sauce but the making of the marinade is not part of the recipe. So I guess you just have to look through the recipe ingredients and do a process of elimination to determine which ingredients are part of the marinade. usually recipes instructions are more detailed and tell specifically what to do with each ingredient.
This is the second recipe I make from you Stella. This recipe is so good, I am leaving my first ever recipe review. Please continue blessing us with your delicious Greek dishes.
I’m making this tonight. Was thinking of doubling this. Can it be frozen?