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Oven baked chicken thighs in a skillet with a serving spoon.
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5 from 45 votes

Oven Baked Chicken Thighs

The BEST Oven Baked Chicken Thighs you'll ever taste. These juicy thighs are baked in a simple, honey mustard sauce studded with garlic and thyme for a deliciously savory dish you can enjoy any day of the week.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: dinner, Main Course
Cuisine: Amercian
Servings: 3
Calories: 696kcal
Author: Teri & Jenny

Ingredients

  • 1/2 cup stone ground mustard
  • 1/2 cup unsalted chicken stock
  • 1/3 cup honey
  • 1 minced garlic clove
  • 1 tablespoon extra virgin olive oil
  • 6 bone-in, skin-on chicken thighs
  • 5 thyme sprigs
  • salt and pepper to taste

Instructions

  • Preheat oven to 375˚F.
  • In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
  • Place a large skillet over medium high heat. Once skillet is hot, add oil.
  • Season chicken thighs generously with salt and pepper.
  • Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
  • Pour sauce over chicken thighs and add thyme sprigs.
  • Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
  • Remove skillet from oven and allow chicken to rest, about 5 minutes.
  • Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.

Video

Notes

Tips and Tricks for Oven Baked Chicken Thigh Success
  • We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.
  • If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs. Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.
  • Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.
  • If you're unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.
Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs
Storing and Reheating
This dish will keep for up to 3 days stored in an airtight container in the refrigerator. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.
Freezing and Reheating
To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.

Nutrition

Calories: 696kcal | Carbohydrates: 36g | Protein: 40g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 223mg | Sodium: 704mg | Potassium: 582mg | Fiber: 2g | Sugar: 32g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg