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
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
This chicken will keep in the fridge for a good 4 to 5 days. You can also freeze it for up to a month.
Of course, chicken is also good with ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon paprika or cayenne, 2 tablespoon of lemon juice or vinegar, ½ teaspoon salt, and ½ teaspoon pepper. Of course dijon mustard is optional.
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, carrots, 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.
This marinade will work with both bone-in as well as boneless chicken thighs. However, chicken tenders are similar to chicken breasts so the cooking time may need to be adjusted.
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Oven-Baked Chicken Thighs
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (1 g) Chicken thighs ((6 to 8 thighs) skin-on)
- ½ teaspoon Salt
- ½ tsp Black pepper powder
Marinade
- 1 tablespoon Grainy mustard
- 1 teaspoon Mustard paste (djon mustard)
- ½ teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ tsp Thyme (dried)
- ½ teaspoon Oregano (dried)
- ½ tsp 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. 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 when done. Pro tip - Chicken is done when you cut the inside it is no longer pink and the juices will run clean
Recipe Notes & Tips
- 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.