Oven Baked Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
3
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Calories
696 kcal
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Course
Main Course, Dinner
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Cuisine
American
Oven Baked Chicken Thighs
Description
This recipe begins by whisking together a sauce of stone-ground mustard, honey, garlic, and unsalted chicken stock. Bone-in, skin-on chicken thighs are seasoned with salt and pepper, then seared skin-side down to brown and crisp the skin while rendering fat. The thighs are flipped for a brief additional sear before transferring the skillet to a 375°F oven to bake. Thyme sprigs are added to the pan for aromatic notes.
Baking ensures the thighs cook evenly through to an internal temperature of 175°F while the sauce thickens slightly and flavors meld. The searing step creates a golden crisp skin contrasted with tender meat inside. After resting briefly, the chicken is served spooned with the tangy honey-mustard sauce infused with garlic and thyme. The balance of sweet and savory complements the rich chicken thighs.
Serving suggestions include spooning more sauce over the chicken and seasoning further as needed. The dish keeps well refrigerated for a few days and can be reheated gently in an oven to preserve texture. For crisper skin, the sauce can be poured around the chicken instead of directly on top before baking. The recipe includes several practical tips for optimal texture and reheating.
Oven and skillet steps create a crispy, flavorful crust on the chicken while maintaining tenderness inside. The combined use of mustard and honey provides a subtle tangy sweetness paired with meat and herbs.
Ingredients
- 1/2 cup mustard stone ground
- 1/2 cup chicken stock unsalted
- 1/3 cup honey
- 1 garlic minced, 1 clove
- 1 tablespoon extra virgin olive oil
- 6 chicken thigh bone-in, skin-on
- 5 thyme sprigs
- salt to taste
- black 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
- Store leftover chicken thighs with sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat by baking covered with foil at 350˚F for 10 to 15 minutes to retain moisture and texture.
- Freeze cooked thighs and sauce tightly wrapped for up to 6 months; reheat frozen in oven at 350˚F for 30 to 40 minutes while covered.
- Searing thighs before baking helps render fat and creates crispy skin; pat chicken dry before seasoning for best sear.
- For extra crispy skin, pour sauce around thighs instead of directly over to keep skin exposed during baking.
- Use a meat thermometer to check for doneness; internal temperature should reach 175˚F with clear juices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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