Oven Baked Chicken Thighs
Bone-in, skin-on chicken thighs coated in a bold honey mustard garlic glaze with red pepper flakes, roasted at 425 degrees until the skin is golden and crispy and the meat is deeply juicy. A no-fuss dinner that is weeknight easy and dinner-party impressive.
Ingredients
- 2 pounds bone-in skin-on chicken thighs
- 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 regular mustard
- 2 tablespoons honey
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Place the chicken thighs in a large bowl and season generously with salt and black pepper on all sides.
- In a small bowl, whisk together the olive oil, whole grain Dijon, regular mustard, honey, minced garlic, and red pepper flakes until combined.
- Pour the glaze over the chicken and toss until every thigh is evenly coated.
- Arrange the chicken skin side up in a 9x13-inch baking dish, including all remaining glaze.
- Bake for 35 minutes, or until the skin is golden and crispy and the internal temperature reads 165 degrees Fahrenheit at the thickest part.
- Transfer to a serving plate, cover loosely with foil, and rest for 10 minutes before serving.
Notes
Pat the chicken dry before seasoning for crispier skin.
Do not skip the 10-minute rest — it keeps the meat juicy.
Use an instant-read thermometer inserted into the thickest part (not touching bone) for accurate doneness.
Spoon pan juices over the chicken before serving for extra flavor and glaze.
For boneless thighs, reduce baking time to 22 to 25 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375-degree oven for 12 to 15 minutes for the crispiest results.
Can be marinated in the glaze overnight for deeper flavor.
Do not skip the 10-minute rest — it keeps the meat juicy.
Use an instant-read thermometer inserted into the thickest part (not touching bone) for accurate doneness.
Spoon pan juices over the chicken before serving for extra flavor and glaze.
For boneless thighs, reduce baking time to 22 to 25 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375-degree oven for 12 to 15 minutes for the crispiest results.
Can be marinated in the glaze overnight for deeper flavor.