Sussex Honey & Mustard Chicken Thighs (Easy One-Pan Traybake)

There are few smells more comforting than chicken roasting in the oven on a chilly Sussex evening. This Sussex honey & mustard chicken thighs traybake is our take on a classic – tender chicken, golden potatoes and sweet veg, all roasted in a sticky honey-mustard sauce that practically makes itself.

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It’s a proper one-pan roast: minimal prep, hardly any washing up, and a glossy pan sauce that tastes as if you’ve been cooking all afternoon. Use good local Sussex honey if you can, pair it with wholegrain mustard and a splash of lemon, and you’ve got a dinner that works just as well for a weeknight as it does for having friends round.

Why This Honey & Mustard Chicken Thighs Recipe Works

One tray, low faff: everything roasts together – chicken, potatoes and veg.
Budget friendly: chicken thighs are cheaper and more forgiving than breasts.
Perfect for UK ovens: the timings are designed around a standard 200°C/180°C fan oven.
Easy to scale: double the recipe for a crowd or halve it for two.

Serve this honey and mustard chicken with a simple green salad or some buttered greens and you’ve got a proper cosy Sussex supper.

Ingredients for Sussex Honey & Mustard Chicken Thighs

This recipe serves 4 generously. Adjust quantities to suit.

For the chicken traybake

8 chicken thighs, bone-in and skin-on
3 tbsp runny honey (local Sussex honey if you can find it)
2 tbsp wholegrain mustard
1 tbsp Dijon mustard (optional but adds depth)
3 garlic cloves, finely chopped or grated
Zest and juice of 1 unwaxed lemon
500g baby or new potatoes, halved if large
3 medium carrots, peeled and cut into chunky batons
1 red onion, cut into wedges
200 ml chicken stock (or hot water with half a stock cube)
2 tbsp olive oil
2–3 sprigs fresh thyme or rosemary (or 1 tsp dried)
Sea salt and freshly ground black pepper

Optional extras

100 g frozen peas or green beans (stirred in for the last 5–10 mins)
A splash of dry white wine or cider in place of some of the stock
Flat-leaf parsley to scatter on top before serving

Pantry & Equipment Favourites

We’ve linked a few tried-and-tested basics that work brilliantly for this Sussex honey & mustard chicken thighs recipe:

Good-quality runny honey:
browse British runny honey on Amazon UK.
Wholegrain mustard:
see wholegrain mustard options.
Large roasting tray:
non-stick roasting trays on Amazon or
roasting tins from Tower Housewares.
Instant-read meat thermometer:
simple meat thermometers – brilliant for perfectly cooked thighs.
Silicone tongs or serving spoons:
non-scratch tongs and spoons to protect your roasting tin.

Method: How to Make Sussex Honey & Mustard Chicken Thighs

Preheat the oven. Heat your oven to 200°C (180°C fan) / gas mark 6. Lightly oil a large roasting tin or deep baking tray.
Make the honey & mustard marinade. In a jug or mixing bowl, whisk together the honey, wholegrain mustard, Dijon (if using), garlic, lemon zest and juice, chicken stock and a good pinch of salt and pepper.
Season the chicken. Pat the chicken thighs dry with kitchen paper and season both sides with salt and pepper. This helps the skin crisp up.
Assemble the traybake. Tip the potatoes, carrot batons and red onion wedges into the roasting tin. Drizzle with the olive oil and toss to coat. Nestle the seasoned chicken thighs on top, skin-side up, and tuck the thyme or rosemary around everything.
Pour over the sauce. Slowly pour the honey & mustard mixture around (not directly over) the chicken so you don’t wash off the seasoning. The liquid should come about a third of the way up the chicken and veg – add a splash more stock or water if your tray is very big.
Roast until golden. Roast for 35–40 minutes, basting once or twice with the pan juices. The chicken skin should be deep golden and starting to char at the edges, and the potatoes should be almost tender.
Add the greens. If you’re using peas or green beans, stir them into the tray for the last 5–10 minutes of cooking so they heat through in the honey-mustard sauce.
Check for doneness. Use a meat thermometer to check the thickest part of a thigh – you’re looking for at least 75°C. If you don’t have one, cut into the thickest piece to make sure the juices run clear and there’s no pink meat.
Rest and serve. Let the tray rest for 5 minutes out of the oven. Scatter with chopped parsley if you like, then bring the whole tin to the table and let everyone help themselves.

What to Serve with Sussex Honey & Mustard Chicken Thighs

This one-pan chicken dish is pretty complete as it is, but a few easy extras make it feel special:

Steamed greens – broccoli, cavolo nero or spring greens.
A crisp green salad with a mustardy dressing to echo the sauce.
Buttered crusty bread to mop up the honey-mustard juices.

Leftovers are brilliant sliced cold in sandwiches, or reheated and served with a quick tray of roasted root veg.

Make It Your Own

Add more veg: swap in chunks of butternut squash, parsnips or leeks alongside the potatoes.
Dial the sweetness up or down: use less honey if you prefer a sharper sauce, or add an extra spoon if you like it sticky.
Use different herbs: thyme is classic, but tarragon or oregano also work nicely.
Gluten-free: use a gluten-free stock cube if you’re cooking for someone who needs it.

Storing & Reheating

Fridge: cool leftovers completely, then store in an airtight container for up to 3 days.
Reheat: cover with foil and warm in a medium oven until piping hot, or strip the meat from the bones and reheat gently in a pan with a splash of stock.
Freezer: cooked chicken thighs freeze well. Remove from the bone if you like, label clearly and freeze for up to 3 months.

More Cosy Suppers from Danbury & Lovejoy

If you like this Sussex honey & mustard chicken, you might also enjoy:

Thermos Porridge with Apple & Cinnamon – an easy make-ahead breakfast for busy weeks.
Start Here – our guide to the best of Danbury & Lovejoy, from slow cooking to allotment planning.
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As always, prices and availability change regularly – check current prices and reviews before buying. We’ve chosen budget-friendly ideas so you can cook this Sussex honey & mustard chicken thighs traybake without blowing the weekly shop.