Description
This Oven Baked Chicken Thighs recipe features juicy, tender bone-in, skin-on chicken thighs coated in a flavorful sauce made with Dijon mustards, honey, garlic, and red pepper flakes. Baked at high heat, the chicken develops crispy skin and succulent meat, perfect for a delicious and easy weeknight dinner.
Ingredients
Chicken:
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Sauce:
- 2 tablespoons olive oil
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Season the chicken thighs liberally with salt and black pepper to enhance flavor.
- Make Sauce: In a small bowl, whisk together olive oil, whole grain Dijon mustard, Dijon mustard, honey, minced garlic, and red pepper flakes to create a flavorful coating sauce.
- Coat Chicken: Pour the prepared sauce over the chicken thighs and toss well to ensure each piece is evenly coated with the sauce.
- Bake: Transfer the coated chicken thighs along with any remaining sauce to a 9×13 inch baking dish. Bake in the preheated oven for 35 minutes or until the internal temperature reaches 165°F (74°C) and the skin becomes crispy and golden brown.
- Rest and Serve: Remove the chicken from the oven and let it rest covered loosely with aluminum foil for 10 minutes to allow juices to redistribute before serving.
Notes
- For extra crispy skin, avoid overcrowding the baking dish to allow proper air circulation.
- Feel free to adjust the amount of red pepper flakes based on your heat preference.
- Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F.
- This recipe pairs well with roasted vegetables or a fresh salad.
- Leftover chicken can be stored refrigerated for up to 3 days.
