Description
This Oven Baked Chicken Thighs recipe delivers juicy, tender bone-in, skin-on chicken thighs with a flavorful honey-mustard garlic glaze. Perfectly seasoned and baked at a high temperature for crispy skin and succulent meat, this easy-to-make dish is ideal for a weeknight dinner or any occasion.
Ingredients
Scale
Chicken Thighs
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Sauce
- 2 tablespoons olive oil
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Generously season the chicken thighs on all sides with salt and black pepper to enhance the natural flavors.
- Make Sauce: In a small bowl, whisk together the olive oil, whole grain Dijon mustard, Dijon mustard, honey, minced garlic, and red pepper flakes until well combined to create a sweet and tangy glaze.
- Coat Chicken: Pour the prepared sauce over the seasoned chicken thighs. Toss or brush the chicken thoroughly to coat each piece evenly with the sauce.
- Bake: Transfer the coated chicken thighs along with any leftover sauce into a 9×13 inch baking dish. Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin achieves a crispy, golden-brown texture.
- Rest and Serve: Remove the chicken from the oven and let it rest, covered loosely with aluminum foil, for 10 minutes. This resting period allows the juices to redistribute, ensuring tender and moist meat before serving.
Notes
- For extra crispy skin, you can broil the chicken for an additional 2-3 minutes at the end of baking, watching closely to prevent burning.
- Use a meat thermometer to ensure the chicken is fully cooked for food safety.
- This recipe can be easily doubled for larger gatherings.
- Leftover chicken thighs can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
