These Roasted Chicken Thighs are simple yet delicious flavored with honey, mustard and garlic. — you probably have all the ingredients in your pantry right now. The sweetness of honey goes perfectly with the pleasant flavors of garlic. I love honey garlic everything and these honey garlic thigh mustards are perfection. If you’re looking for something different, there are some other flavor suggestions below.
If you were to ask me what I could eat over and over again, it would have to be chicken thighs. They are incredibly versatile, full of flavor and absolutely delicious. Give me thighs over chest every day.
The secret to juicy chicken thighs is seasoning
Seasoning is simply taking the chicken out of the refrigerator and leaving it on the counter in a cool place. It will give you the juiciest, most properly cooked chicken you’ve ever eaten. Taking the chill off your chicken equals evenly cooked meat. If you cook the chicken straight from the refrigerator when it’s cold, the outside of the chicken will cook faster than the inside, giving it a chance to dry out.
The best thing to do is prepare your chicken, let it marinate/marinate for about 10-15 minutes, then turn on the oven. Your chicken should be done by the time your oven is ready.
How to bake chicken thighs
For juicier oven-roasted chicken thighs, you need bone-in, skin-on thighs. Roasting in a hot oven helps crisp the skin and the bones keep the meat moist and juicy.
- Dry it a little. Use a clean kitchen towel or paper towel to dry the skin of your chicken. You want a dry surface so it can get cool. Moisture is the enemy of fresh.
- The season. Place the thighs in a bowl and add the sauce, which has a little oil. The oil helps conduct the heat that makes the skin crispy and the spices in the sauce add flavor.
- Bake. The best way to roast thighs is skin down in a roasting pan or roasting pan. Bake the thighs at 425°F for about 25-30 minutes, or just until the internal temperature reaches 165°F.
How long to bake chicken thighs?
- Boneless skinless chicken thighs: Bake at 425°F for 18-20 minutes.
- Bone in skin on chicken thighs: Bake at 425°F for 25-30 minutes if seasoned properly.
- Bone in skin on chicken thighs: Bake at 425°F for 35-40 minutes if they come right out of the fridge.
You want to cook them until the internal temperature reaches 165°F, or until the juices run clear. Chicken thighs come in all sizes and thicknesses, so it’s best to get an instant-read thermometer to make sure they reach 165°F.
Bone in skin versus boneless skin
This recipe suggests skin-on, bone-in chicken thighs because the skin browns nicely and also cleans the meat underneath. Using bone in meat is always a bonus, because meat cooked on the bone has more flavor and juiciness, thanks to the fact that the bone in meat cooks more evenly, preventing the meat from drying out. However, boneless skinless chicken thighs are also delicious – I use them in a ton of recipes and you can easily use them here too.
Variations of chicken thighs
Crispy Oven Baked Chicken Thighs
I love Honey Garlic Mustard Chicken, but I also love Crispy Baked Chicken. If you’re a fan of fresh chicken too, don’t worry, I’ve got you covered! Crispy Baked Chicken Thighs are just as easy as regular baked chicken thighs, all you do is add an extra crispy panko breadcrumb coating. The panko gives you super crispy crispy skin and the honey garlic mustard marinade keeps the chicken juicier. Seriously good!
How to make CRISPY Oven Baked Chicken Thighs
- The season and marinate the thighs according to the recipe.
- country 2 cups panko in a large, shallow bowl.
- Take it the chicken and dip it in the panko, pressing it so that it sticks on all sides.
- country place the chicken on a lightly oiled wire rack in a baking dish and roast according to the recipe for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
Chicken thighs with lemon pepper
Mix together 2 tablespoons of olive oil with 2 tablespoons of freshly cracked black pepper, 1 tablespoon of oregano, and the juice of half a lemon. Pour the lemon sauce on the thigh and top with thinly sliced lemon. Continue the rest of the recipe below.
Teriyaki Chicken Thighs
Mix together 2 tablespoons of light soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of sugar, and 1 tablespoon of cornstarch. Pour over the thighs and proceed with the recipe below.
Sweet and spicy chicken thighs
Mix together 1 tablespoon of neutral oil, 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 2 tablespoons of honey. Pour the sauce over the thighs and proceed with the recipe as follows.
How do I reheat chicken thighs?
- In the microwave: place on a microwave safe plate and cover. Heat for 1 minute at a time until heated through.
- In the oven: Preheat oven to 325°F and place chicken in an oven-safe dish and cover with foil. Bake until heated through.
FAQ
- Should I marinate the chicken thighs overnight?
If you have time, you can definitely marinate them overnight. I’m usually super last minute and only marinate them for 1 hour. I wouldn’t marinate them for more than 24 hours. - Bone-in or boneless chicken thighs?
I personally love bone in chicken thighs because they have more flavor and are juicier because the bones in the meat cook more evenly. Boneless chicken thighs are great for when you’re in a rush and want to get dinner on the table quickly. If you want to use boneless chicken thighs, you just need to bake them for 18-20 minutes at 425°F. - Skin on chicken thighs or no skin?
The skin on the chicken thighs is delicious! The skin gets crispy and cleans the meat underneath so your thighs stay juicy. Skinless thighs will work too, but they tend to be touch drier because they don’t have that layer of heat protection. Even if you don’t want to eat the skin, I recommend cooking the chicken skin to get the benefits. - What is tempering?
Seasoning meat means taking it out of the fridge and letting it sit on the counter in a cool place. This means your chicken takes less time in the oven to cook, and removing the chill means more evenly cooked meat. When you cook meat straight from the refrigerator, the outside of the chicken cooks faster than the inside because the heat takes longer to penetrate something that’s cold all the way through. - How to roast simple thighs for things like salads?
To bake simple thighs, just season the thighs with salt, pepper and a little oil and bake them, omitting the honey mustard and garlic. To get some browning on top, cook for 5 minutes, keeping the oven in mind.
What can I serve with oven-roasted chicken thighs?
Baked chicken thighs
Roasted Chicken Thighs with Perfect Pantry Juicy
It serves 6
- 2 £ bone in skin on chicken thighs 6-8 thighs
- 2 tablespoon honey
- 2 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 6 carnation garlic minced
- 1 tablespoon oil
Nutrition facts
Baked chicken thighs
Amount per service
Calories 255
Calories from fat 139
% Daily Value*
Fat 15.4 g24%
Saturated fat 3.9 g24%
cholesterol 77 mg26%
Sodium 122 mg5%
potassium 203 mg6%
Carbohydrates 7.2 g2%
Fiber 0.2 g1%
Sugar 5.8 g6%
Protein 21 g42%
* Percent Daily Values are based on a 2000 calorie diet.
