Baked Chicken Thighs are tender and juicy and baked in an AMAZING glaze mixture of Italian seasoning, Dijon mustard, sweet honey, and garlic cloves. This is a MUST make family meal!
Chicken thighs have so much tender, juicy meat on them! If you love chicken thighs as much as I do try this Slow Cooker Lemon Garlic Chicken Thighs and Veggie, this incredible Lemon Garlic Butter Herb Chicken with Asparagus, and this Roasted Honey Garlic Butter Chicken.
Oven Baked Chicken Thighs
This is it! This is the recipe that is a staple in our home. It is simple to make, easy to whisk together and has the BEST results! Baked chicken thighs are more than AMAZING. It is all you wanted and more! Crispy brown chicken skin on the outside then amazingly tender and juicy on the inside. Every bite of this dish is melt in your mouth worthy! It is one of our favorites as a family. Seriously, this recipe is a MUST make for sure!
The best part about this dish is that it is perfect served with anything! It’s so versatile, I love serving it with Instapot rice one day and an Asian ramen salad the next. You can go classic mashed potatoes and brown gravy with it and it’s always a hit. Chicken thighs are seriously the best part of the chicken if you ask me. They are so moist and flavorful, and perfect for baking in the oven because they won’t dry out. Grab some bone-in chicken thighs because the bone helps keep the moisture while they bake in the oven.
For the juiciest, tender chicken thighs, it is best to purchase bone in with skin on chicken thighs. This baked chicken thigh recipe is so simple to make with very few ingredients. You will be making this easy recipe over and over again! You can find the measurements below in the recipe card.
- Chicken Thighs: Grab some bone in chicken thighs, they are perfect for baking in the oven!
- Salt and Pepper: To season the thighs.
- Butter: A must! The fat from butter helps to bring out all the juicy flavors in this dish.
- Italian Seasoning: This is my go-to spice blend because it has all of my favorite herbs.
- Honey: I like to add honey because it makes a kind of glaze over the chicken.
- Dijon Mustard: I love the blend of flavors in Dijon mustard. You could try other types of mustard too, there are so many great options.
- Paprika: A little spice goes a long way.
- Garlic Cloves: Fresh garlic makes all the difference!
How to Bake Chicken Thighs
No prepping the chicken thighs, just simply lay flat in a baking dish and add salt and pepper to taste. It is quick and easy to whisk the ingredients together and spread over the chicken thighs. With this baked chicken recipe the skin is going to turn a golden brown and become crispy while baking the chicken thigh meat inside to a tender and juicy meat. It is an AMAZING combination that you are going to love!
- Prepare Chicken: Preheat oven to 400 degrees Fahrenheit. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.
- Whisk Together: In small bowl whisk together the butter, Italian seasoning, honey, Dijon mustard, paprika, and garlic cloves.
- Combine and Bake: Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit and is browned on the tops.
How Long to Bake Chicken Thighs
The higher temperature when baking chicken thighs is what creates that golden brown outer skin that protects the dark meat from over cooking. It also keeps the meat more tender. I like to bake chicken thighs at 400 degrees Fahrenheit for 35 to 40 minutes. Checking the chicken with a meat thermometer gives the best reading to find out if they have reached an internal temperature of 165 degrees Fahrenheit. Here’s a simple chart to follow:
- 350°F – 50-55 minutes
- 375°F – 45-50 minutes
- 400°F – 40-45 minutes
- 425°F – 35-40 minutes
Tips for Making Baked Chicken Thighs
From how to choose the best chicken thighs to knowing when they are done, I’ve got all the pro tips to make this baked chicken thigh recipe a success! Here are some things to help you while you make this recipe.
- Chicken Breast: If you prefer chicken breast instead of chicken thighs you can substitute the chicken breast. Chicken breasts tend to dry out quicker compared to chicken thighs. You will want to cook it at 375 degrees Fahrenheit for about 25 to 30 minutes checking it with a meat thermometer.
- Choosing Chicken Thighs: It is best to find chicken thighs that are all the same size and shape. This will help the chicken cook more evenly so that every piece is perfectly cooked.
- Preparing Chicken Thighs: Before placing the chicken thighs in the baking dish, pat them dry with a paper towel. Then add the salt and pepper.
- Meat Thermometer: Using a meat thermometer is the best way to make sure that your meat reaches 165 degrees Fahrenheit.
- Cooking on the Stovetop: Cook your chicken thighs over medium heat in a skillet. Place the chicken thighs skin side down until it is a dark golden brown.
Additional FAQ about Baked Chicken Thighs:
- Should I cover my chicken thighs when baking? There is no need to cover your chicken thighs while baking. This will ensure the crispy outer layer on the chicken thighs turns a golden brown and cooks up quickly.
- What temperature should chicken thighs be cooked? It is best to have a higher temperature cooking setting to crisp up the outside of the chicken thigh and tenderize the inside making it so delicious and juicy.
- Do you put water in the pan when baking chicken? No, there is no need to add any water to the baking dish. The glaze that is whisked together is AMAZING and will bake perfectly in this baked chicken thigh recipe.
- Should I trim my chicken thighs? Another great thing about chicken thighs is there is less preparation when using them. They do not need to be trimmed. Simply add them to the baking dish with the glaze over top of it.
- Why are my chicken thighs tough? Normally chicken thighs do not come out tough unless they are overcooked in the oven.
Baked chicken thighs are so simple to make and in less than an hour you have a delicious meal with tender chicken to enjoy with your family. This recipe is perfect for preparing ahead of time and making it easier during the busy week ahead.
- Make Glaze Ahead of Time: Prepare the glaze about 3 days ahead of time before it needs to be baked with the chicken thighs.
- In the Refrigerator: Let your chicken thighs completely cool before adding them to an airtight container or ziplock bag. Try not to stack them over top of each other. It is best if they are laying flat, side by side. They will store in the refrigerator for up to 5 days.
- In the Freezer: It is best to freeze the chicken thighs in a flat layer in a ziplock bag with the air completley removed. Properly stored when laying flat and freeze for up to 3 months. When ready to bake or reheat, let thaw in the refrigerator over night.
- To Reheat: It is best to let your chicken thaw before cooking or reheating again. Once your chicken thighs are thawed from the refrigerator place on a baking sheet and bake at 400 degrees Fahrenheit for 20 to 25 minutes or until the meat thermometer reaches 165 degrees Fahrenheit. It is best to only reheat chicken one time.
Baked Chicken Thighs
- 6 bone in chicken thighs
- salt and pepper
- 1/2 cup butter melted
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Honey
- 1 Tablespoon Dijon Mustard*
- 1 teaspoon paprika
- 3 garlic cloves minced
- Preheat oven to 400 degrees. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.
- In small bowl whisk together the butter, Italian seasoning, honey, dijon mustard, paprika, and garlic cloves.
- Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees and is browned on the tops.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Decided to give my husband a BBQ-break, and find a recipe for oven-cooked boneless, skinless chicken thighs; I’m so glad I found yours!
We boh loved the flavor. They were moist and tender. I cooked them about 22 to 25 minutes (checking every minute or two, after 20 minutes, for doneness).
One complaint:. the amount of prep time is unrealistic— UNLESS you have the garlic cloves already peeled and chopped, and the spices already chopped! ☺️
Tasty recipe and it even has my 17 year-old’s approval! I accidentally dropped too much paprika, but it still tasted good! How would you prepare a sauce for this? I served it with lemon rice pilaf and green beans.
Can you add soy sauce to the glaze recipe?
Yes, that will taste delicious!
Really enjoy basic-cupboard-cooking. Fast. Nutritious. Well Plated.
Juicy eye candy for the weekday family meal or the weekend friends’ dinner party.
I served this with rice pilaf and asparagus drizzled with balsamic and coarse sea salt.
This recipe is easily adapted. You can substitute other seasonings.
Thanks for sharing.
Yummy, juicy chicken. It’s an easy meal for a week night dinner. My family is always happy when I make this one.
Can you use sprint brown mustard?
That sounds delicious! I love brown mustard. Let me know how you love the flavor!
What if I use Greek seasoning instead? Thx
That sounds great! Let me know how it turns out!
Can you make this with chicken breasts?
Yes! This will work best for chicken breast.
These were great! I added chopped potatoes to the pan and they picked up the flavor of the sauce.
Cooked some green beans on the side for a complete meal. Thank you for posting this recipe for another great tasting way to cook chicken.
Hi, would this work well with chicken cutlets?
Yes, that will work! Enjoy!
I don’t have any Dijon mustard, could I substitute it with regular mustard? And will it be fine with chicken breasts?
Yes, those are both great substitute however, will have a different texture and flavor.
Hi I’ve just prepared your Chicken thigh recipe on the photo you have lemon in with the thighs but I can’t find anywhere in the recipe when to add them thanks x
I just added in the lemons as an extra garnish and flavor. You are welcome to do the same thing!
Great recipe, I made it just yesterday, Sunday for Church potluck,
It was a big hit, everyone really like it,
There was nothing left.
Thank you so much for sharing.
I need to remove the skin because my husband hates the skin on the chicken thigh. Will this work with a bone-in skinless chicken thigh?
I made this recipe last night but used Chicken drumsticks as I had a bunch sitting in my freezer. It was very tasty and I would like to make it again. However, I question the amount of butter used in the recipe. It seemed my chicken was just swimming in it.
Thanks for letting me know. You are welcome to reduce the amount of butter if you prefer, especially when using drumsticks that are less meat compared to a chicken thigh.
I thought it was a lot of butter, so I cut the amount in half. I would add more honey next time. We both really liked it and would make it again.
These were DELICIOUS !!!! So easy to make too.
Can you use boneless chicken thighs?
Yes, that will work great too.
On the baked Chicken thighs with the glaze, you state the amount of calories etc., but you do not state what the serving size is. I can’t believe one thigh has 450 calories even with the glaze. Can you please clarify. Thank you
Each chicken thigh is 470 calories according to my calculations.
Do you leave the skin on or off these bone-in chicken thighs. Thanks.
I leave the skin on but if you prefer the skin off purchase them that way or trim the chicken thighs.
Can you do this with boneless thighs?
Yes, that will work great too!
So is the lemon slices shown in the picture, simply a garnish for visual appeal?
Yes, they are a garnish that you can add and/or use as a beautiful display. Hope you enjoy baked chicken!