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Sussex Honey Mustard Chicken Thighs
Sweet, sticky and ready in under an hour — a one-pan traybake that tastes far more laborious than it is.
Ingredients
- Bone-in, skin-on chicken thighs8
- Runny honey3 tbsp
- Wholegrain mustard2 tbsp
- Dijon mustard1 tbsp
- Lemon, juice only1
- Chicken stock100 ml
- Olive oil2 tbsp
- Salt and black pepperto taste
Method
- Preheat oven to 200°C (180°C fan). Pat chicken thighs dry and season generously with salt and pepper.
- Mix honey, wholegrain mustard, Dijon, lemon juice and stock together in a bowl.
- Arrange chicken thighs skin-side up in a large roasting tray. Pour the glaze over the top.
- Roast for 35–40 minutes until the skin is golden and sticky and the internal temperature reaches 75°C.
- Rest for 5 minutes before serving. Spoon pan juices over the chicken.
Kitchen & Food
A simple traybake is only as good as the chicken. Daylesford Organic supply free-range, slow-grown chicken that makes a difference in dishes like this — the kind you can taste in the way it holds together in the pan.
There are few smells more comforting than chicken roasting in the oven on a chilly Sussex evening. I’ve been making versions of this traybake for years — it’s the kind of dinner I put together when friends are coming over and I want something that looks like effort without actually being much work. The honey and mustard combination is a classic for a reason, and using good local Sussex honey (there are several decent producers within a few miles of the allotment near the East Sussex coast) takes it somewhere genuinely special.
This Sussex honey and mustard chicken thighs traybake is a proper one-pan roast: minimal prep, barely any washing up, and a glossy pan sauce that tastes as if you’ve been cooking all afternoon. Bone-in, skin-on chicken thighs are the right cut for this — cheaper than breast, more flavourful, and they stay juicy over 40 minutes in a hot oven.
Why this recipe works
- One tray, low faff. Everything roasts together — chicken, potatoes and veg.
- Budget-friendly. Chicken thighs are cheaper and far more forgiving than breasts.
- The sauce does the work. Honey, mustard, lemon and stock make a proper glaze with no reduction required.
- Easy to scale. Double for a crowd, halve for two — the ratios hold up.
Pantry & equipment — what’s worth having
- Good-quality runny honey — local Sussex honey if you can find it; it’s noticeably better than supermarket blends
- Wholegrain mustard — the texture adds to the glaze; Dijon on its own goes too smooth
- Large non-stick roasting tray — you need room for the chicken thighs to sit without touching
- Instant-read meat thermometer — removes all guesswork; chicken thighs at 75°C are done
What to serve with it
- Steamed greens — broccoli, cavolo nero or spring greens
- A crisp green salad with a mustardy dressing to echo the sauce
- Crusty bread to mop up the honey-mustard juices (essential, in my view)
Leftovers are excellent sliced cold in sandwiches the next day, or stripped from the bone and reheated with a splash of stock and some greens.
Make it your own
- More veg. Chunks of butternut squash, parsnips or leeks work well alongside the potatoes.
- Dial the sweetness. Less honey for a sharper sauce, an extra spoon if you like it sticky.
- Different herbs. Thyme is classic here, but tarragon or oregano also work.
- Gluten-free. Use a gluten-free stock cube; everything else is naturally gluten-free.
- Cider version. Replace half the stock with dry cider — particularly good in autumn with a Cox apple sliced into the tray.
Storing & reheating
- Fridge: Cool completely, 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 from the bone and reheat gently in a pan with a splash of stock.
- Freezer: Cooked chicken thighs freeze well. Remove from the bone first if you like, label clearly, freeze for up to 3 months.
The verdict
This is a recipe I come back to again and again because it reliably delivers — a proper, golden, glossy chicken dinner with minimal washing up and ingredients that are always to hand. The Sussex honey connection is more than just a name: good local honey genuinely elevates the glaze. Whether you’re making it for a weeknight or for friends at the weekend, this earns its place in the regular rotation.
More cosy suppers
- Cottage pie that stretches 500g of mince
- Slow Cooker Meals for a Calm Week (UK): 12 Comfort Dinners + Timings + Freezer Plan
- Budget-Friendly Winter Stews: 5 Slow-Cooker Recipes for Comfort (UK)
FAQs
Can I use boneless chicken thighs instead?
Yes — reduce the cooking time by about 10 minutes and check the internal temperature at 25 minutes. Bone-in thighs give better flavour and stay juicier, but boneless work fine if that’s what you have.
Can I use chicken breast instead of thighs?
You can, but thighs are significantly better for a traybake at this temperature. Breast dries out more easily over 40 minutes in a hot oven. If you use breast, reduce the cooking time and keep a close eye on the temperature — pull it at 75°C. Or cook the breast the way it suits best: our air fryer chicken breast takes about half an hour, with times by thickness.
My sauce went too thick and sticky — what happened?
The honey can caramelise and reduce quite quickly at high heat. If it’s catching, add a splash of stock or water to the tray and baste the chicken. The sauce should be glossy, not burnt.
Can I prep this in advance?
Yes — make the marinade and season the chicken the night before. Store separately in the fridge. Assemble the tray and roast from fridge-cold, adding an extra 5 minutes to the cooking time.
Where do I find local Sussex honey?
Farm shops and farmers’ markets across East Sussex usually stock local honey — look for it alongside the jams and preserves. The South Downs has a strong beekeeping tradition. Worth asking at your local shop if they stock any from nearby producers.
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Quick Picks
Russell Hobbs Nightfall Stone 39cm Roasting Tray - Non-Stick Deep Roaster, Carbon Steel, Tall Sides For Meat Joints, Tray Bakes, Sunday Roasts & Vegetables, Oven Safe To 220°C, Blue Marble, RH01832EU
TempPro TP03H Meat Thermometers with IPX6 Waterproof, Cooking Thermometer | Foldable Temperature Probe with Calibration&Lock Function, Instant Read for Air Fryers, Kitchen, BBQ (Previously ThermoPro)
Morrisons Wholegrain Mustard, 175g
Skin-on thighs need a heavy pan to crisp properly — our cast-iron skillet picks are here if yours is light or warped.
🛡 Our standards: How we research · Editorial policy · Affiliate disclosure · Corrections · Last reviewed: July 2026
About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
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