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Honey Mustard Chicken (Paleo)


Check out the great pictures on the Nom Nom Paleo blog (, and learn more about the Paleo diet at

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Rate this recipe 4.5/5 (32 Votes)
Honey Mustard Chicken (Paleo) 1 Picture


  • Juice of 2 lemons
  • 1/4 cup extra virgin olive oil (or melted fat of choice)
  • 1 teaspoon garlic powder
  • 2 pounds bone-in, skin-on chicken thighs
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves, minced
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons raw organic honey, melted


Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Put rack in the middle position in the oven, and preheat the oven to 400 degrees.

Combine the lemon juice with the olive oil and garlic powder in a large bowl, stir well to combine, then add the chicken thighs, one at a time, to coat them with the marinade. With the pieces still in the bowl, season them well with salt and pepper.

Place the chicken pieces ON A RACK, on a jelly roll pan (or any flat pan with a rim), skin-side down. Roast for 30 minutes.

Meanwhile, combine the minced garlic with thyme, mustard, and honey in a small mixing bowl. Mix well.

Remove the chicken from the oven, baste well with the honey mustard sauce on both sides, then turn the pieces skin-side up. Continue to roast for another 5 to 10 minutes, until fully cooked (165 degrees) and nicely browned.

Remove from oven, brush on additional honey-mustard sauce if desired, and serve.


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