Oven Baked Chicken Thighs
User Reviews
5.0
138 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
50 mins
-
Servings
3
-
Calories
696 kcal
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Course
Main Course, Dinner
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Cuisine
American
Oven Baked Chicken Thighs
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The BEST Oven Baked Chicken Thighs you'll ever taste. These juicy thighs are baked in a simple, honey mustard sauce studded with garlic and thyme for a deliciously savory dish you can enjoy any day of the week.
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Ingredients
- 1/2 cup Stone ground mustard
- 1/2 cup unsalted chicken stock
- 1/3 cup honey
- 1 minced garlic clove
- 1 tablespoon extra virgin olive oil
- 6 bone-in, skin-on chicken thighs
- 5 thyme sprigs
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
- Place a large skillet over medium high heat. Once skillet is hot, add oil.
- Season chicken thighs generously with salt and pepper.
- Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
- Pour sauce over chicken thighs and add thyme sprigs.
- Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
- Remove skillet from oven and allow chicken to rest, about 5 minutes.
- Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.
Notes
- Tips and Tricks for Oven Baked Chicken Thigh Success
- Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs
- Storing and Reheating
- This dish will keep for up to 3 days stored in an airtight container in the refrigerator. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.
- Freezing and Reheating
- To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.
- We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.
- If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs. Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.
- Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.
- If you're unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.
Nutrition Information
Show Details
Calories
696kcal
(35%)
Carbohydrates
36g
(12%)
Protein
40g
(80%)
Fat
44g
(68%)
Saturated Fat
11g
(55%)
Cholesterol
223mg
(74%)
Sodium
704mg
(29%)
Potassium
582mg
(17%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
285IU
(6%)
Vitamin C
4mg
(4%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 36g | 12% |
| Protein | 40g | 80% |
| Fat | 44g | 68% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 223mg | 74% |
| Sodium | 704mg | 29% |
| Potassium | 582mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
138 reviews
Excellent
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