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Image shows Baked Dijon Chicken Thighs on a grey plate. The plate is sitting on top of a metal cooling rack. Also pictured is steamed broccoli and roasted potatoes in the upper left corner. Next to the plate of chicken thighs are two small white bowls of Dijon mustard and honey. The honey has a silver serving spoon.

Roasted Dijon Chicken Thighs with Crispy Skin

Roasted Dijon Chicken Thighs start off seared in a cast iron skillet to crisp up the skin, then get brushed with a sweet & savory Honey Dijon sauce, and finished off in the oven.  These chicken thighs will be crispy on the outside and juicy on the inside!

  • Total Time: 25 minutes
  • Yield: 5 servings 1x



Chicken Thighs

  • 1 teaspoon olive oil
  • 2 pounds bone-in, skin-on chicken thighs
  • 1/2 teaspoon course salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper

Honey Dijon Sauce

  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt


  1. Preheat the oven to 425° Fahrenheit.  
  2. Remove the chicken thighs from the package and pat dry with a paper towel. Season the chicken thighs with the course salt, garlic powder and pepper. 
  3. Lightly oil a cast iron skillet with the 1 teaspoon of olive oil and heat over medium heat. When the pan is hot, add the chicken thighs to the cast iron skillet skin side down. 
  4. Sear the chicken skin for about 7 minutes over medium to medium/low heat.  Do not overcrowd the pan. You may have to sear all of your chicken thighs in two separate batches.  The chicken is ready when the skin easily releases from the pan and has turned golden brown.  You will only be searing the skin side of the chicken.  
  5. After all of the chicken thighs have been seared, flip the chicken over so that the skin side is now up.  Return all pieces of chicken back to the cast iron pan. They should now all fit into the cast iron pan and can be crowded in.  Place the cast iron skillet into the preheated oven and roast for 10 minutes. 
  6. While the chicken thighs are roasting, mix the honey Dijon sauce.  Using a medium-sized mixing bowl, whisk together the Dijon mustard, honey, minced garlic and salt. 
  7. After 10 minutes, brush the tops of the chicken thighs (skin side) with the honey Dijon sauce. Return the skillet to the oven and continue cooking for an additional 10 minutes. 
  8. Remove the skillet from the oven. Check the internal temperature of the chicken thighs using a meat thermometer. Chicken should be cooked to at least 165° Fahrenheit.  Let cool before serving.  Enjoy!


  • Chicken should be cooked to 165° Fahrenheit. The best way to check the internal temperature is to use a meat thermometer. 
  • When searing the chicken skin, the chicken will produce A LOT of fat.  Be very careful.  The grease will be hot and sizzling and can easily burn your skin.  I recommend using a splatter screen if you have one.  I also wear oven mitts when flipping the chicken to protect my hands and forearms.
  • This is a gluten free recipe as long as all of your seasonings and Dijon mustard are gluten free.
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: searing, roasting
  • Cuisine: American
  • Diet: Gluten Free

Keywords: roasted Dijon chicken thighs, baked Dijon chicken thighs, honey Dijon chicken thighs, chicken thighs with crispy skin