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
2lbs(1g)Chicken thighs(6 to 8 thighs) skin-on
½tsp Black pepper powder
1teaspoonMustard pastedjon mustard
½ tsp Thymedried
½ tsp ChillyCayenne or paprika
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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
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.
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