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 2 teaspoons Italian seasoning, or 1 tablespoon fresh
- 1 1/2 teaspoons kosher salt
plus more for serving, such as Diamond Crystal
- 1 teaspoon black pepper
- 1 lemon
- 6 to 8 skin-on
bone-in chicken thighs, patted dry, about 3 pounds
- Chopped fresh parsley
for serving, optional
Directions
- 1
In a large bowl, combine the olive oil, garlic, mustard, thyme, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving, and whisk until combined.
- 2
Add the chicken thighs to the bowl, tossing until fully coated in the marinade. Cover and let marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator.
- 3
Heat the oven to 425 degrees and lift the chicken thighs from the marinade, letting any excess drip into the bowl. Place the thighs on a sheet pan and let them sit at room temperature while the oven heats. Bake until fully cooked and lightly browned, 25 to 30 minutes. An internal thermometer inserted into the thickest part of the meat should read 165 to 175 degrees.
- 4
Cut the lemon in half and squeeze over the chicken. Sprinkle with salt and serve.
Baked Chicken Thighs
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About this Recipe
Looking for a foolproof weeknight meal that delivers juicy, flavorful chicken every time? These Baked Chicken Thighs are your answer, offering dependability and incredible taste with minimal effort. This recipe transforms humble chicken thighs into a show-stopping dish perfect for any dinner table.
The magic lies in baking the chicken thighs at a high temperature. This technique ensures crisp skin while keeping the meat incredibly tender and moist throughout. A simple marinade, even for just 30 minutes, infuses deep flavor from kitchen staples, setting this recipe apart from bland, dry chicken.
You'll be rewarded with chicken thighs that boast beautifully golden, crisp skin and succulent, fall-off-the-bone meat. The savory blend of olive oil, minced garlic, Dijon mustard, and your choice of aromatic dried herbs like thyme or rosemary creates a comforting yet bright flavor profile, elevated by fresh lemon. It's a truly satisfying dish that proves simple ingredients, properly handled, can yield extraordinary results that taste anything but basic.
Customization & Variations
- The marinade herbs are incredibly versatile; feel free to swap in whatever dried herbs you have—oregano or a classic Italian seasoning blend work beautifully. If you prefer fresh herbs, use 1 tablespoon instead of 2 teaspoons dried.
- For an extra golden-brown, super-crisp finish on the skin, a quick minute or two under the broiler at the very end of cooking makes all the difference.
These dependable baked chicken thighs are perfect for any weeknight dinner and are delightful served with a sprinkle of fresh chopped parsley for a pop of color and freshness.