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Crispy oven baked chicken thighs.
Baked Chicken Thighs are moist and tender on the inside and crispy on the outside! Perfectly seasoned, and served with a homemade creamy mustard sauce, this dish could very well be your new favorite!
Baked Chicken Thighs are difficult to mess up. They are never dry because of the higher fat content compared to the breast part. And for that same reason, they are more flavorful. The secret is to leave the skin on. It will crisp up nicely while imparting flavors and keeping the meat tender, too. The coating is also savory which pairs well with the sauce.
What to serve with chicken thighs
To make a complete meal serve alongside the chicken thighs, a baked potato and a salad.
Try our Southwest Ranch Pasta Salad
Ingredients
Chicken:
- 6-8 chicken thighs (bone-in skin-on)
- 2 tablespoons olive oil
Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian dried herbs
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika.
- 2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons yellow mustard
- 1/3 cup mayo
- 3 tablespoons honey
- 6 cloves garlic (minced)
Instructions
- Preheat the oven to 425 F degrees.
- Lightly grease with oil a 9×3 baking dish or a rimmed baking sheet and set aside.
- Add all the seasoning ingredients to a large bowl and mix.
- Pat dry the chicken thighs and rub with the 2 tablespoons of olive oil. Add the chicken to the bowl and toss in seasoning generously.
- Transfer to the baking sheet and bake for 35-40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is golden and crispy.
- Broil at the end for 2-3 minutes.
- In a medium bowl mix all the sauce ingredients.
- Serve the chicken thighs with sauce on the side and garnish with chopped parsley.
