Description
This Oven Baked Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs coated in a flavorful honey mustard garlic sauce and baked to crispy perfection. A simple yet delicious weeknight dinner that requires minimal prep with maximum taste.
Ingredients
Scale
Chicken
- 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 build the base flavor.
- Make Sauce: In a small bowl, whisk together olive oil, whole grain Dijon mustard, Dijon mustard, honey, minced garlic, and red pepper flakes until smooth and well combined.
- Coat Chicken: Pour the prepared sauce over the chicken thighs and toss gently to evenly coat each piece with the flavorful mixture.
- Bake: Transfer the sauced chicken thighs along with any remaining sauce to a 9×13 inch baking dish. Bake in the preheated oven for 35 minutes or until the internal temperature reaches 165°F and the skin is golden and crispy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes, covered loosely with aluminum foil. This step allows juices to redistribute for moist and tender meat. Serve warm.
Notes
- Use a meat thermometer to make sure the chicken reaches a safe internal temperature of 165°F (74°C).
- For extra crispy skin, pat the chicken dry before seasoning and consider broiling for an additional 2-3 minutes at the end of baking.
- You can substitute honey with maple syrup or agave nectar for a different sweetness profile.
- Leftover chicken thighs keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Adjust red pepper flakes to control the heat level according to your taste preference.
