These are the easiest baked chicken thighs. Using pantry staples, and flavored with mustard, herbs, and a touch of honey. This recipe gets done in less than an hour. Serve them with roasted potatoes, side salad, and crusty bread for a complete meal.
Table of Content
Chicken is definitely one of the easiest dishes to cook. And, most often can be made into a meal in less than an hour. For us, it is usually a week-day meal with red meat saved for the weekend.
About this chicken
This is the perfect meal in less than an hour. And, most important is that you thaw the chicken thighs in advance. In fact, I have made a note about thawing chicken a couple of times. And that's because there is nothing worst than to cook the whole dish only to eat tough rubbery chicken.
In addition, the marinade itself uses simple pantry staples and anything you don't have can be omitted or substituted.
Also, this recipe has some very flavorful pan juices that go well with some nice rustic bread like my no-knead crusty bread or whole wheat raisin bread, baguette, or beer bread.
Today, I served this chicken with a side of tomato salad, roasted sweet potato, and parmesan crispy potatoes. Both the potatoes get cooked around the same time as the chicken. And, while the oven was doing its job I make a quick salad.
Ingredients and substitutes
- Chicken - Today, I am using chicken thighs. And yet, chicken legs work well too. You can also use this marinade to cook a butterflied whole chicken. And, even if you do not want to eat the skin, I suggest you bake it skin-on, as that protects the chicken from drying out.
- Mustard - I've used both grain and mustard paste of two varieties for flavor. However, you can use whatever you have on hand. You can also use 1 teaspoon mustard powder.
- Paprika - I've used hot paprika for a little kick, but you can also use sweet smoked paprika.
- Lemon juice - Brings out the flavors of all the other ingredients. It does not make the dish lemony. You can, of course, add an extra tablespoon of lemon juice.
- Honey - It's doesn't make it sweet but helps marry all those flavors together.
Step by step instructions
- First, thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.
Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it. - Preheat the oven at 420 F / 215 C for at least 10 minutes before you add the chicken in.
- Combine all the marinade ingredients in a bowl. And, set aside.
- Place the chicken in a 9 x 13 baking dish or similar.
Tip - This chicken has wonderful pan juices so use a ceramic dish or similar so they don't get wasted. - Next, season the chicken generously with salt and pepper on both sides.
- Using a pastry brush, marinate the chicken on both sides.
Tip - This marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking. - Bake the chicken for 35 to 40 minutes until the top is golden and the chicken is cooked through. The internal temperature of the chicken should read 165 F when done.
Tip - Chicken is done when you cut the inside it is no longer pink and the juices will run clean.
Frequently asked questions
This chicken will keep in the fridge for a good 4 to 5 days. You can also freeze it for up to a month.
It's better not to add veggies because they will add moisture, which will cause the chicken to stew rather than bake. Having said that, if you want a chicken and veggies casserole, add some potatoes, carrot, mushrooms, and parsnips.
Yes, this will make a wonderful meal, chicken with pasta. You can add about 8 oz of boiled pasta at the end after you have taken it out of the oven. The pan juices coat the pasta well. Make sure to also add a good helping of fresh herbs.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Juicy Baked Chicken Thighs
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Ingredients
- 2 lbs (1 g) Chicken thighs (6 to 8 thighs) skin-on
- ½ teaspoon Salt
- ½ teaspoon Black pepper powder
Marinade
- 1 tablespoon Grainy mustard
- 1 teaspoon Mustard paste
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Thyme dried
- ½ teaspoon Oregano dried
- ½ teaspoon Chilly Cayenne or paprika
- 2 tablespoon Lemon juice
- 1 tablespoon Honey
- 2 tablespoon Olive oil
Instructions
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.
- Preheat the oven at 420 F / 215 C for at least 10 minutes before you add the chicken in.
- Combine all the marinade ingredients in a bowl. Set aside
- Place the chicken in a 9 x 13 baking dish or similar. Tip - this chicken has wonderful pan juices so use a ceramic dish or similar so these don't get wasted.
- Season the chicken generously with salt and pepper on both sides.
- Using a pastry brush, marinate the chicken on both sides. Tip - this marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.
- Bake the chicken for 35 to 40 minutes until the top is golden and the chicken is cooked through. The internal temperature of the chicken should read 165 F when done. Tip - Chicken is done when you cut the inside it is no longer pink and the juices will run clean
Recipe Notes
- Never cook chicken that's still partially frozen as it will bake tough and dry. Make sure to thaw to room temperature.
- Use skin on for this chicken recipe as it will keep the chicken moist and tender.
- If you are not going to eat the skin make sure to apply the marinade below the skin as well.
- Make sure to wipe dry the chicken to prevent it from stewing rather than baking
- This marinade with work for up to 3 lbs or 8 chicken thighs
- Bake the chicken uncovered so the top gets nice and golden.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kate
The flavors came together really well. Great recipe!
Veena Azmanov
Thanks Kate
Rebecca
This is one of my new favorite weeknight recipes. It's incredibly quick, easy, and so very delicious. We just might make it once a week around here from now on! thanks for a great recipe!
Veena Azmanov
Thank you, Rebecca. I am so happy to hear that.
Gourmet Vegetarians
Love the marinade recipe! Might have to try it out with some tofu 🙂
Veena Azmanov
Ah, that sounds delicious. Let me know how it was
Kari Alana
This is just the recipe for this moment, So practical and so much flavour. Thank you My entire family loves chicken thighs.
Veena Azmanov
Thank you, Kari. I am happy you enjoyed it.
Leslie
I love making chicken thighs! They are so juicy and tender! I really wanna try your recipe for the marinade. Looks so perfect!
Veena Azmanov
Thanks, Leslie. I hope you will enjoy this.