Oven-Baked Chicken Thighs
Calories: 18
Adjust Servings Here: 6 servings
Description
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
Ingredients
- 2 lbs (1 g) Chicken thighs (6 to 8 thighs) skin-on
- ½ tsp Salt
- ½ tsp Black pepper powder
Marinade
- 1 tbsp Grainy mustard
- 1 tsp Mustard paste djon mustard
- ½ tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Thyme dried
- ½ tsp Oregano dried
- ½ tsp Chilly Cayenne or paprika
- 2 tbsp Lemon juice
- 1 tbsp Honey
- 2 tbsp Olive oil
Instructions
- Thaw the chicken for 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 it 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 and 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 it for 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
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
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