Baked Chicken Thighs
Updated Jan. 2, 2024
- Total Time
- 1 hour 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup olive oil
- 1tablespoon minced garlic (about 2 large cloves)
- 1tablespoon Dijon mustard
- 2teaspoons dried thyme, rosemary or oregano (or 1 tablespoon fresh), or 2 teaspoons Italian seasoning
- 1½teaspoons kosher salt (such as Diamond Crystal), plus more for serving
- 1teaspoon black pepper
- 1lemon
- 6 to 8skin-on, bone-in chicken thighs (about 3 pounds), patted dry
- Chopped fresh parsley, for serving (optional)
Nutritional analysis per serving (4 servings)
701 calories; 58 grams fat; 13 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 10 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 40 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 4
Cut the lemon in half and squeeze over the chicken. Sprinkle with salt and serve.
Private Notes
Comments
This is lovely as written but I did an experiment: half as stated, half adding plain yogurt to the marinade as fermented dairy works wonders with poultry. Marinated 8 hrs. We enjoyed both but the yogurt addition pieces were fought over, literally with snarls. So, so tender. My advice: add a very generous dollop of yogurt (5% fat is ideal but do you). Listen to the wise people saying to cook to at least 180°. Unlike white meat, thighs need extra heat to break down the connective tissue.
We eat a lot of Chicken thighs and I always cook them to 195°. Thighs can take the higher temp and it just about gets rid of all the unagreeable tough textured parts and are much more enjoyable to eat.
Maybe you have a magic oven, but mine at 425 still leaves the meat too pink to the bone at 30m. 40-45 is more like it.
Omg! This is so easily delicious! The other comments about yogurt and higher temp are quite helpful too. Also tested that freezing and defrosting the marinated chicken was also just fine! The skin still got crispy, and the meat was still very tender and juicy.
I made this twice, it's so easy and delicious! I use a big sheet pan and bake vegetables on one side of the pan. After I remove the chicken from the marinade, I pour the marinade over the vegetables. I use a combination of vegetables, not worrying about their different baking times. The highlight of the veggies is the fennel. I generally bake the chicken until it reaches about 180. Thighs stay moist!
Follow this tip: These are delicious. Place them on top of some cut up potato chunks and let it all cook for 50 mins at 425. Salt, pepper and some fresh herbs over the potatoes to serve. Easy weeknight dinner!