Mary Berry Honey Mustard Chicken Recipe

Name: Mary Berry Honey Mustard Chicken Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8 bone-in, skin-on chicken thighs; 1 tablespoon olive oil; Salt and freshly ground black pepper; 3 tablespoons runny honey; 3 tablespoons wholegrain mustard; 1 tablespoon Dijon mustard; 2 tablespoons soy sauce; 2 cloves garlic, finely minced; 1 tablespoon olive oil; 1 teaspoon smoked paprika; Juice of half a lemon; Fresh parsley or thyme, chopped; Lemon wedges for serving

This Mary Berry honey mustard chicken recipe is one of those beautifully simple suppers that delivers big, bold flavors with very little effort. Tender chicken pieces are coated in a glossy, golden sauce made from wholegrain mustard and runny honey, then roasted until sticky and caramelized. The balance of sweet honey against the sharp, peppery mustard creates a flavor that is warming, savory, and utterly irresistible. It is a beginner-friendly recipe that takes just under an hour from start to finish, making it perfect for a weeknight dinner or a relaxed weekend meal.

Ingredients

For the Chicken

8 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
1 tablespoon olive oil
Salt and freshly ground black pepper

For the Honey Mustard Sauce

3 tablespoons runny honey
3 tablespoons wholegrain mustard
1 tablespoon Dijon mustard
2 tablespoons soy sauce
2 cloves garlic, finely minced
1 tablespoon olive oil
1 teaspoon smoked paprika
Juice of half a lemon

For Serving

Fresh parsley or thyme, chopped
Lemon wedges

How to Make Mary Berry Honey Mustard Chicken

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the skin colours nicely.
Season the chicken: Pat the chicken thighs dry with kitchen paper. This is important for getting crispy skin. Place them in a large roasting tin, drizzle with a tablespoon of olive oil, and season generously with salt and freshly ground black pepper.
Make the honey mustard sauce: In a small bowl, whisk together the runny honey, wholegrain mustard, Dijon mustard, soy sauce, minced garlic, olive oil, smoked paprika, and lemon juice until everything is well combined and smooth. The sauce should be thick enough to coat the back of a spoon.
Coat the chicken: Pour about two thirds of the honey mustard sauce over the chicken pieces. Use your hands or a brush to make sure every piece is well coated, turning them so the skin side faces up. Reserve the remaining sauce for basting later.
Roast the chicken: Place the roasting tin in the preheated oven and cook for 25 minutes. After 25 minutes, remove the tin and spoon the reserved honey mustard sauce over the chicken pieces. Baste them with the pan juices as well. Return the tin to the oven and roast for a further 15 to 20 minutes until the chicken is deeply golden, sticky, and cooked through. The juices should run clear when the thickest part of the thigh is pierced with a skewer.
Rest the chicken: Remove the tin from the oven and allow the chicken to rest for 5 minutes. This lets the juices redistribute, keeping each piece wonderfully moist and tender.
Serve: Transfer the chicken to a warm serving platter. Spoon the sticky pan juices over the top, scatter with fresh chopped parsley or thyme leaves, and serve with lemon wedges on the side.

Tips for the Best Honey Mustard Chicken

Why is my chicken skin not crispy?

The most common reason for soft chicken skin is excess moisture. Always pat the chicken pieces thoroughly dry with kitchen paper before seasoning and coating. Starting with dry skin means it can crisp up properly in the oven heat. You can also place the chicken on a wire rack set over the roasting tin to allow air circulation underneath, which helps the skin crisp on all sides.

Can I use chicken breasts instead of thighs?

You absolutely can, though thighs are the better choice here because they stay juicier during roasting. If using boneless, skinless chicken breasts, reduce the cooking time to about 25 to 30 minutes total and check for doneness early. Breasts dry out faster, so keep a close eye on them and baste generously with the sauce.

How do I stop the honey from burning?

Honey has natural sugars that can catch and burn at high heat. The key is to keep the oven at 200°C and not push higher. Adding the sauce in two stages, with the second coat going on partway through roasting, prevents the glaze from spending too long in the oven. If you notice the edges darkening too quickly, loosely tent the tin with foil for the last 10 minutes.

What if I only have smooth mustard?

Smooth Dijon mustard works well on its own, but you will miss the lovely textured pops of flavor that wholegrain mustard provides. If you have both, use the blend in the recipe for the best result. If you only have Dijon, use a total of 4 tablespoons of Dijon and consider adding a pinch of mustard powder for extra depth.

Should I marinate the chicken beforehand?

While this recipe works beautifully without marinating, giving the chicken 1 to 2 hours in the honey mustard sauce in the fridge will deepen the flavor significantly. If you have the time, coat the chicken, cover the tin, and refrigerate. Bring it back to room temperature for 20 minutes before roasting for even cooking.

Serving Suggestions

Creamy mashed potatoes to soak up the sticky pan juices
Steamed green beans, tenderstem broccoli, or roasted asparagus
Fluffy basmati rice or buttered new potatoes
A crisp green salad with a simple lemon vinaigrette
Roasted root vegetables such as carrots, parsnips, and sweet potatoes
Warm crusty bread for mopping up every last drop of sauce

Storage

Room Temperature

Cooked honey mustard chicken can sit at room temperature for up to 2 hours. After that, it should be refrigerated promptly to keep it safe. If you are serving it at a buffet or gathering, try to keep it covered and serve within this window.

Refrigerator

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, place the chicken in an ovenproof dish, spoon a little water or chicken stock around it, cover with foil, and warm at 180°C for 15 to 20 minutes until heated through. This keeps it moist rather than drying it out in the microwave.

Freezing

This honey mustard chicken freezes well for up to 2 months. Cool the chicken completely, then place it in a freezer-safe container or zip-lock bag with as much air removed as possible. Thaw overnight in the refrigerator and reheat thoroughly in the oven until piping hot all the way through. The sauce may thin slightly after freezing, but the flavor remains excellent.

Nutrition Information

The following values are approximate per serving (based on 4 servings).

Calories: 385 kcal
Carbohydrates: 16g
Protein: 38g
Fat: 19g
Saturated Fat: 5g
Sodium: 680mg

Nutritional values are estimates only and may vary based on specific ingredients, brands, and portion sizes used. For precise dietary information, please use a nutrition calculator with your exact ingredients.

Frequently Asked Questions

Can I use boneless chicken for this honey mustard recipe?

Yes, boneless chicken thighs or breasts both work. Boneless thighs will need about 30 to 35 minutes total, while boneless breasts will need 25 to 30 minutes. Bone-in pieces give the best flavor and stay juicier, but boneless cuts are a convenient alternative.

Can I make this honey mustard chicken in a slow cooker?

You can adapt this recipe for a slow cooker by placing the chicken in the pot, pouring the sauce over, and cooking on low for 4 to 5 hours or high for 2 to 3 hours. The skin will not crisp up in a slow cooker, so you can finish it under the grill for a few minutes if you prefer a golden top.

What can I use instead of soy sauce?

If you need a soy-free option, use tamari for a gluten-free alternative or coconut aminos for a lighter, slightly sweeter flavor. Worcestershire sauce also works in a pinch, though it will shift the taste profile slightly.

Is this recipe suitable for children?

Yes, the flavors are mild, sweet, and savory, making it very appealing to children. If your little ones are sensitive to mustard heat, reduce the Dijon mustard to half a tablespoon and increase the honey slightly for a sweeter glaze.

Can I prepare this chicken ahead of time?

Absolutely. You can coat the chicken in the honey mustard sauce up to 24 hours ahead. Store it covered in the fridge and bring it to room temperature for 20 minutes before roasting. This makes it a brilliant option for entertaining or meal planning.