This honey baked chicken is exceptionally juicy and flavorful. The tasty sauce is made with honey, butter, garlic, and mustard. It’s phenomenal!
This is one of my favorite chicken recipes. I make it often because everyone loves it – adults and kids. It’s just so juicy and flavorful.
I usually use chicken drumsticks, but this recipe should also work with bone-in chicken thighs and with whole chicken legs. Simply add 5-10 minutes to the cooking time.
The ingredients you’ll need
You’ll only need a few simple ingredients to make honey baked chicken (the exact measurements are included in the recipe card below):
Chicken drumsticks: I use skin-on chicken in this recipe. You can remove the skin if you wish. But I happen to think the crispy skin really enhances this dish.
Melted butter: I love using creamy European butter, but any butter will be great.
Honey: The honey has two roles in this recipe. It adds great flavor and it also promotes caramelizing.
Dijon mustard: This traditional French mustard is creamier, thicker, and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: I prefer it to fresh garlic in this recipe because I feel that it coats the chicken more uniformly than minced garlic would.
How to make honey baked chicken
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the sauce. Whisk together a quick sauce of melted butter, honey, mustard, and garlic powder.
Coat the chicken. Brush the chicken with the tasty sauce. I use a pastry brush to do that.
Bake until cooked through. Bake the chicken for 75 minutes in a 350F oven, basting every 15 minutes.
At what temperature to bake?
I normally cook chicken at a relatively high temperature, at least 400 degrees F (this jerk chicken recipe is a good example), and for a relatively short time. I believe it produces juicier chicken in most cases.
But in this particular recipe, if the temperature is too high, the honey will burn. So I keep the temperature at 350 degrees F and bake for a little longer.
Don’t forget to baste
Basting the chicken is important. Not just to help keep it juicy, but also because the sauce tends to stick to the bottom of the pan, so mixing it up every 15 minutes prevents it from burning.
What to serve with honey baked chicken
This is a very versatile main dish that pairs well with lots of side dishes. A few of my favorite side dishes to serve with it are:
What about leftovers?
If you have leftovers, you can keep them in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave, covered, on 50% power. The leftovers don’t taste as good as the freshly prepared dish, but they are still very tasty.
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Honey Baked Chicken
- Olive oil spray
- 10 (4 oz each) chicken drumsticks
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with foil (to save you some serious cleanup later as the honey caramelizes) and lightly spray it with olive oil spray.
- Arrange the drumsticks in the pan. Whisk together the melted butter, honey, mustard, salt, black pepper, and garlic powder. Evenly pour the mixture over the chicken, brushing to coat.
- Bake 1 1/4 hours, basting every 15 minutes, until the chicken is browned and juices run clear.