Baked Chicken Thighs

You'll be pleasantly surprised at how simple these baked chicken thighs can be. It's an easy, inexpensive way to take advantage of succulent meat and crispy skin. The best part is this chicken cooks in just 45 minutes.

Table of Content

• Why make these chicken thighs
• Ingredients and substitutes
• Oven-baked chicken thighs recipe
• Tips for success
• Variations
• More chicken recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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.

Why make these chicken thighs

• 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.
• 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.
• Leftovers will keep in the fridge for up to 5 days and can be used in sandwiches, wraps, and burritos. You can also freeze these thighs for up to a month in freezer-safe bags or an airtight container. Perfect for lunch box or meal preps.

Ingredients and substitutes

• Chicken - Today, I am using bone-in 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. If you use chicken breast make sure to adjust the cooking time accordingly.
• 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.

Oven-baked chicken thighs recipe

• Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel. Place the chicken in a 9 x 13 baking dish or baking sheet lined with aluminum foil or parchment paper.
  Pro tip - this chicken has wonderful pan juices so I prefer to bake in a ceramic dish to save all those pan juices.
• Oven - Preheat the oven at 425°F/ 220°C/ Gas Mark 7 for at least 10 minutes
• Marinade - Combine all the marinade ingredients in a bowl. Set aside

• Marinate chicken - Season the chicken generously with salt and pepper, then brush the marinade on both sides with a pastry brush.
  Pro 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 when measured in the thickest part should read 165°F on meat thermometer.
  Pro tip - Chicken is done when you cut the inside it is no longer pink and the juices will run clean.

Tips for success

• 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.

Variations

• Seasonings - if you don't like any of these spices I use, you can also use other seasonings too. For example, try 2 tablespoon of cajun seasoning or curry powder. Italian seasoning with a combination of dried oregano, rosemary and thyme are also a great combination with chicken.
• Spicy baked chicken thighs - if you love spicy chicken, try adding a teaspoon of chili powder, cayenne pepper or Sirarcha sauce to the marinade.
• Honey and soy chicken thighs - try my baked honey soy chicken which uses honey and soy sauce in the marinade.
• Honey mustard chicken drumsticks - is also a wonderful combination with chicken.
• Airfryer chicken thighs - place the marinated chicken in the air fryer basket at 400F - Bake for 15 mins - turn them over and bake 15 mins more.

More chicken recipes

• Baked Chicken Legs
• Baked Chicken Drumsticks
• and Baked Honey Soy Chicken
• Simple Easy Lemon Butter Baked Chicken
• Baked Cajun Chicken Thighs
• Crispy Chicken thighs and legs Recipe Baked
• Tandoori Chicken (Oven-Baked)
• Baked Honey Mustard Chicken
• Indian Baked Chicken Curry
• See all chicken recipes

Frequently asked questions

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