ngredient Notes

Chicken – I’m using 2 lb of chicken thighs today – bones in, skin on.
Salt and pepper – For seasoning and to taste.
Olive oil – I like to use a nice neutral tasting oil when cooking with chicken.
Mustard – Today I am using both a regular mustard as well as a dijon grainy mustard. You can use any brand you like!
Honey – The sweet element.
Garlic – 6 fresh cloves, minced. Always remember the golden rule; 1 1/2 teaspoons is equal to 1 fresh clove.
Red pepper flakes – For some added heat.

How To Make Oven Baked Chicken Thighs

Preheat oven: To 425 F degrees.

Ingredients

▢2 pounds chicken thighs (bone-in skin-on)
▢1 teaspoon salt (or to taste)
▢1 teaspoon black pepper (or to taste)
Sauce
▢2 tablespoons olive oil
▢1 tablespoons whole grain dijon mustard
▢1 tablespoons mustard
▢2 tablespoons honey
▢6 cloves garlic (minced)

▢¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 425℉.

Place the chicken thighs in a bowl and season them generously with salt and pepper.
Whisk all the sauce ingredients together in a small bowl.
Pour the sauce over the thighs and toss them well.
Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.
Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Equipment

Glass Mixing Bowl Set (3 piece)
9×13-inch Casserole Dish
Instant Read Meat Thermometer

Notes

Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.
When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 – 6 months.

Nutrition Information

Serving: 1thighCalories: 403kcal (20%)Carbohydrates: 8g (3%)Protein: 25g (50%)Fat: 30g (46%)Saturated Fat: 7g (44%)Cholesterol: 148mg (49%)Sodium: 563mg (24%)Potassium: 322mg (9%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 143IU (3%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 1mg (6%)

Prepare chicken: In a bowl or on a cutting board generously season both sides of the chicken thighs with salt and pepper; place into a 9×13 baking dish.
Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated. Brush sauce (be generous!) over both sides of the chicken thighs.
Bake: Bake for 35 minutes or until the chicken highs have an internal temperature of 165 F degrees and skin is crispy.
Serve: Remove from the oven, and serve warm!