Name: Honey Dijon Rosemary Baked Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or breasts; 2 tablespoons olive oil; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional lemon slices; Extra rosemary sprigs

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If you’re searching for that magic combo of sweetness, tang, and fresh herbs in a chicken dinner, the Honey Dijon Rosemary Baked Chicken Recipe is about to become your new obsession. The result? Think juicy, golden chicken with the most craveable caramelized crust, all made from a small handful of real pantry staples. Even better, it’s quick enough for a weeknight but elegant and aromatic enough to wow your weekend guests.

Honey Dijon Rosemary Baked Chicken Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Honey Dijon Rosemary Baked Chicken Recipe has a job to do. Together, they create layers of flavor and texture, while bringing out the very best in each other. Simple, yes—but absolutely essential!

Chicken thighs or breasts: Choose bone-in, skin-on pieces for extra juiciness and that crispy skin bonus, but boneless works in a pinch.
Olive oil: Helps create a luscious sauce and keeps the chicken ultra-moist as it bakes.
Dijon mustard: The backbone of the sauce; it adds savory tang and a gorgeous golden hue.
Honey: Sweetens and balances the flavors, while promoting that irresistible caramelization on the skin.
Garlic: Two cloves is just right for gentle garlicky warmth in every bite—don’t be shy!
Rosemary: Earthy and aromatic, it infuses the whole dish with a cozy, piney fragrance.
Lemon juice: Delivers a bright, fresh zing that wakes up the sauce and cuts through the richness.
Salt and black pepper: Essential for bringing out every other flavor and seasoning the chicken through and through.
Optional lemon slices & rosemary sprigs: For a pretty finish, and a little extra aroma while baking.

How to Make Honey Dijon Rosemary Baked Chicken Recipe

Step 1: Preheat and Prep

Set your oven to 400°F for the perfect balance of tender, juicy chicken and beautifully caramelized skin. Lightly grease a baking dish or a sturdy cast iron skillet—either works, just make sure your chicken fits in a single, snug layer.

Step 2: Build the Flavor Base

In a small bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, chopped rosemary, lemon juice, salt, and pepper. This isn’t just a marinade—it’s the aromatic, glossy sauce that makes this Honey Dijon Rosemary Baked Chicken Recipe truly sing. Smell it yet? Heaven.

Step 3: Coat the Chicken

Pat your chicken dry (this is key for crispy skin!), then place the pieces into your prepped dish. Pour the honey Dijon mixture all over the chicken and use a spoon, spatula, or even your hands to coat every nook and cranny. If you want to get fancy, tuck lemon slices and extra rosemary sprigs right alongside.

Step 4: Bake to Golden Perfection

Slide the dish into your hot oven and bake for 35–45 minutes, depending on the size and cut of your chicken, until the juices run clear and the internal temperature hits 165°F. You’re looking for richly golden, sticky skin with little caramelized bits around the edges. Resist peeking too early—it’s worth the wait!

Step 5: Rest and Serve

When the chicken is done, let it rest for five minutes so all those flavorful juices redistribute themselves. Spoon a little of the bubbly pan sauce over the top before serving—you won’t want to miss a drop.

How to Serve Honey Dijon Rosemary Baked Chicken Recipe

Garnishes

For that extra flourish, sprinkle fresh rosemary leaves or lay a couple of lemon slices right over the chicken just before bringing it to the table. The pop of green and yellow instantly makes the dish look vibrant, and a last-minute squeeze of lemon adds brightness to every bite.

Side Dishes

The sweet-savory charm of the Honey Dijon Rosemary Baked Chicken Recipe pairs perfectly with roasted potatoes, warm rice pilaf, or even a crisp green salad. For cozy comfort, serve with creamy mashed potatoes or buttery egg noodles to capture all the luscious sauce.

Creative Ways to Present

Try slicing the chicken and layering it over a bed of mixed greens, drizzled with extra sauce for an elegant salad main. Or, for a buffet or picnic, arrange the pieces on a platter garnished with rosemary sprigs and wedges of lemon—beautiful, effortless, and oh-so-tempting.

Make Ahead and Storage

Storing Leftovers

Leftover chicken stores like a dream! Let the chicken cool, then transfer to an airtight container and keep in the fridge for up to 3–4 days. The flavors deepen over time, giving you even tastier leftovers for lunch or a quick dinner redo.

Freezing

You can absolutely freeze the Honey Dijon Rosemary Baked Chicken Recipe—simply wrap cooled chicken tightly or place in freezer bags with the pan sauce to help retain moisture. For best flavor, enjoy within two months. Thaw overnight in the fridge before reheating.

Reheating

To bring leftovers back to life, warm gently in a 325°F oven (covered with foil) until heated through, or microwave individual servings on medium power. If the sauce seems a bit thick after chilling, just splash in a little chicken broth or water before reheating.

FAQs

Can I use boneless, skinless chicken for this recipe?

Yes! Boneless, skinless chicken breasts or thighs work well and will cook a bit faster—about 25 to 30 minutes. Just be sure not to overbake; check for doneness with a meat thermometer for juicy results.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F, and the juices run clear if you pierce the thickest part. The skin should look golden and slightly caramelized for that perfect finishing touch.

Can I prep the Honey Dijon Rosemary Baked Chicken Recipe ahead of time?

Absolutely! Assemble the chicken and sauce in your baking dish, cover, and refrigerate for up to 12 hours before baking. Just pull it out while the oven preheats to take the chill off before it goes in.

Is there a substitute for fresh rosemary?

If you don’t have fresh rosemary, dried works just fine—use about a third of the amount, since dried herbs are more concentrated. You can also experiment with thyme or a mix of your favorite herbs for a different twist.

What should I do with extra honey Dijon sauce?

That leftover sauce is liquid gold! Drizzle it over rice, roasted vegetables, or even use it as a sandwich spread the next day for an extra punch of flavor.

Final Thoughts

The Honey Dijon Rosemary Baked Chicken Recipe is a true winner for nearly any occasion, bringing together sweet, tangy, and herbaceous notes with zero fuss. I hope you give it a try soon—this dish has a way of making even the simplest weeknight feel special.

Honey Dijon Rosemary Baked Chicken Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Honey Dijon Rosemary Baked Chicken recipe is a flavorful and easy-to-make dish that combines the sweetness of honey with the tanginess of Dijon mustard, fragrant rosemary, and zesty lemon. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress!

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs or breasts
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For Garnish:

Optional lemon slices
Extra rosemary sprigs

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Instructions

Preheat the oven: Preheat the oven to 400°F.
Prepare the sauce: In a small bowl, whisk together olive oil, Dijon mustard, honey, garlic, rosemary, lemon juice, salt, and pepper.
Coat the chicken: Pat the chicken dry and place in a greased baking dish. Pour the honey Dijon mixture over the chicken, ensuring it coats all sides.
Add garnishes: Tuck lemon slices and rosemary sprigs around the chicken for extra flavor.
Bake: Bake for 35–45 minutes until the chicken reaches an internal temperature of 165°F and the skin is golden and caramelized.
Rest and serve: Let the chicken rest for 5 minutes before serving.