A simple way to make the crispiest, most savory chicken.
Pretty much every cook I know is always on the hunt for new and different ways to make chicken. After all, chicken is the most popular meat to cook and for lots of good reasons: it’s high in protein and low in calories, so that makes it pretty healthy; it lends itself to all kinds of preparations and can take on all kinds of flavors. It’s also readily available and compared to some other proteins, not that expensive.
So what’s the problem? Well, the problem seems to be that we can get in a rut with our recipes, making the same ones over and over again. That’s why I totally love this recipe for Baked Chicken Thighs; although I’ve made chicken with garlic and herbs before, and I’ve made chicken with Dijon mustard before, I’d never made it with both. And baking the marinated skin-on, bone-in thighs in a hot oven resulted in the most irresistible crispy skin and the deepest flavor imaginable. Truly delicious.
Whatever herbs you choose (rosemary and thyme, oregano, or Italian seasoning), you’re going to infuse these chicken thighs with an earthy, herby essence. The marinade also includes minced garlic and the wonderful spicy bite from Dijon mustard. The longer you marinate the chicken, the more flavor will penetrate into the meat. And while dark meat chicken is already more tender than white, the marinating process will make these thighs just melt in your mouth.
Another great thing about this recipe is that it’s easy to make and doesn’t take long to cook at all. Once you’ve removed the chicken thighs from the marinade and put them in the oven, it’s only a matter of minutes (about 30) until your main course is ready, plenty of time to whip up some great sides, like Greek Lemon Potatoes (these are perfect because their delicious lemon flavor matches the splash of lemon juice you’ll put on the chicken thighs when they come out of the oven!) and Grilled Green Beans.
Bone-in vs Boneless
Chicken thighs have more flavor than chicken breasts because they contain more fat–and fat is flavor! But lots of people prefer boneless chicken thighs to the bone-in variety because they are easier to eat and take less time to cook. And there’s no denying that the boneless variety are delicious in lots of recipes; however, in this one for Baked Chicken Thighs, the bone brings so much to the dish.
First, the bones contain nutrients that the flesh does not. As the chicken cooks, the juices from the marrow, where those nutrients reside, get distributed all through the meat. The marrow juices also give the meat a deeper flavor. Plus, there’s an added bonus: bone-in chicken thighs are more economical than boneless!
FAQs & Tips
How to Make Ahead and Store?
The marinating chicken can be stored in the refrigerator up to 12 hours before baking (bring it to room temperature before putting it in the oven). Once cooked, these Baked Chicken Thighs can be stored in an airtight container in the fridge for up to 4 days, and in the freezer for up to 6 months (thaw overnight in the fridge before reheating).
Which herbs are best for these Baked Chicken Thighs?
That’s a hard question because they are all delicious! But it’s also an easy question because your choice depends only on what you like best. Rosemary and thyme is a classic combination and brings an herby (some would say piney) flavor, while oregano will give the chicken thighs more of an Italian taste. So the answer is…your choice (you can’t go wrong here).
Will this recipe work on chicken breasts?
Yes, it will, but the cooking times for thighs can be different than for breasts, so make sure you use your meat thermometer to determine when your chicken breasts are done (they should reach an internal temperature of 165 degrees at the thickest part)
Serving Suggestions
Is there anything that doesn’t go well with chicken? I think not! I love the way the ultra-crispy skin on these Baked Chicken Thighs pairs with the creamy texture of Garlic Mashed Potatoes or the al dente bite of Broccoli Alfredo. I’ve also taken this chicken on a little trip to the South by serving it with Easy Buttermilk Biscuits, Spicy Corn and Bacon Mac and Cheese and some Southern Sweet Tea.
But wait, there’s more! Leftover Baked Chicken Thighs are so versatile, not to mention delicious, in so many other dishes. Put some warmed up slices on top of this Roasted Vegetable Farro Salad for a healthy and hearty dinner. Or serve them cold with this Yogurt Herb Dipping Sauce, a bright Greek Salad, and some Baked Rice.
Baked Chicken Thighs
Ingredients
- 1/3 cup olive oil
- 1 tablespoon minced garlic about 2 large cloves
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme rosemary, or oregano (or 1 tablespoon fresh), or 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt plus more for serving
- 1 teaspoon black pepper
- 1 lemon
- 6 to 8 skin-on bone-in chicken thighs (about 3 pounds), patted dry
- Chopped fresh parsley for serving (optional)
Instructions
- Mix the marinade. In a large bowl, whisk together olive oil, minced garlic, Dijon mustard, your choice of herbs, kosher salt, and black pepper. Zest the lemon into the mix for a citrusy kick.
- Marinate the chicken. Toss the chicken thighs in the marinade until they’re well coated. Let them sit for at least 30 minutes, or for a deeper flavor, chill in the fridge for up to 12 hours.
- Preheat and prepare. Turn your oven up to 425°F. Place the marinated chicken thighs on a baking sheet, allowing them to reach room temperature for even cooking.
- Bake to perfection. Slide the chicken into the oven and bake for 25 to 30 minutes, until the skin is crispy and a meat thermometer reads 165°F to 175°F in the thickest part.
- Finish with a citrus splash. Squeeze fresh lemon juice over the baked chicken and add a sprinkle of salt. Garnish with parsley if you like, and serve hot.
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