Oven Baked Chicken Thighs
Crispy, honey-mustard glazed bone-in chicken thighs roasted in the oven until golden and juicy.
Equipment
- Mixing Bowl
- Small bowl or whisk
- 9x13-inch Casserole Dish
- Instant Read Meat Thermometer
- Tongs or spatula
Ingredients
- 2 pounds chicken thighs bone-in, skin-on
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 tablespoons olive oil
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon mustard
- 2 tablespoons honey
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels, then season both sides generously with salt and black pepper.
- In a small bowl, whisk together the olive oil, whole grain Dijon mustard, regular mustard, honey, minced garlic, and red pepper flakes until smooth.
- Place the seasoned thighs in a large mixing bowl, pour the sauce over them, and toss well to coat each piece evenly.
- Arrange the coated thighs skin-side up in a 9×13-inch baking dish, including any remaining sauce; no need to grease the dish.
- Bake in the preheated oven for about 35 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) registers 165°F and the skin is crisp.
- Remove the dish from the oven, transfer the thighs to a serving plate, tent with foil, and let rest for 10 minutes before serving.
Notes
- Use bone-in, skin-on thighs for best flavor and crispy skin.
- If using boneless, skinless thighs, reduce bake time to about 25 minutes.
- The glaze balances sweet, tangy, and spicy flavors—don't skimp on it.
- Chicken is safe at 165°F, but cooking to 175°F yields crispier skin.
- Add cayenne or extra red pepper flakes to increase heat.
- Double the sauce if serving with rice or mashed potatoes.