Baked Chicken Thighs

Ingredients

• 907 g (2 lb)bone-in, skin-on chicken thighs (6–8 thighs)
• 30 ml (2 tbsp)honey
• 30 ml (2 tbsp)wholegrain mustard
• 15 ml (1 tbsp)Dijon mustard
• 6 clovesgarlic, minced
• 15 ml (1 tbsp)oil
• To tastesalt
• To tastefreshly ground black pepper

Instructions

1. 1

   Prepare the chicken

   Pat the chicken skin lightly dry and season with salt and freshly ground pepper. Arrange the thighs in an oven-safe baking dish.

2. 2

   Mix the glaze

   Whisk the honey, wholegrain mustard, Dijon mustard, garlic and oil together in a small bowl. Pour the mixture over the chicken and coat the thighs evenly. Leave them in a cool spot in the kitchen for about 10–15 minutes, then heat the oven to 220°C (425°F).

3. 3

   Bake and rest

   Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). Leave it to rest for a couple of minutes before serving.

What are baked chicken thighs?

Baked chicken thighs are a familiar American-style oven dinner, made by roasting chicken until tender and well browned. This version pairs the savoury meat with a simple sweet-and-tangy glaze.

The bone-in, skin-on thighs bring plenty of flavour, while honey softens the sharpness of two kinds of mustard. Garlic and oil help round out the coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 21g protein, 7g carbs, 15g fat.

The chicken provides most of the protein and fat, while the honey contributes most of the carbohydrate in the glaze. Pair a thigh with vegetables and a modest serving of potatoes or rice to make a balanced plate.

Why use two mustards?

Wholegrain mustard: its visible seeds add texture and a mild, rounded mustard flavour to the glaze.

Dijon mustard: a spoonful brings a smoother, sharper note that balances the honey.

Get the skin ready

Dry skin: pat it with kitchen paper before seasoning, since excess surface moisture can hinder browning.

Even coating: turn or spoon the glaze over the thighs so each piece is covered. Keep the chicken in a single layer in the baking dish.

Watch the bake

The stated baking time is 25–30 minutes at 220°C (425°F), after the brief 10–15-minute tempering period. Oven performance and thigh size can affect how quickly the chicken cooks.

Temperature cue: check the thickest part of a thigh without touching the bone; it should reach 74°C (165°F). Rest the chicken for a couple of minutes before serving.

Serving ideas

Serve the thighs with a simple green vegetable, such as green beans or broccoli, and a starch such as potatoes, rice or bread. These sides work well with the sweet, mustardy juices.

Spoon any glaze from the baking dish over the chicken at the table. Add a fresh salad if you want a lighter contrast.

A note on the glaze

The honey gives the coating sweetness, while the mustard and garlic keep it savoury. Because honey can brown quickly, check the chicken as it approaches the end of its cooking time.

For the best coverage, whisk the glaze until the oil is incorporated, then pour it over the chicken just before the short resting period before baking.

Recipe notes & tips

• Pat the chicken skin dry before adding the seasoning.
• Use a baking dish that holds the thighs in a single layer.
• Whisk the glaze thoroughly so the honey and oil are evenly mixed.
• Check the temperature in the thickest part of the meat, away from the bone.
• Rest the chicken briefly before serving so the juices settle.

Variations

• Add herbs: Stir chopped thyme or rosemary into the glaze for a savoury herbal note.
• Bring the heat: Add a pinch of chilli flakes to give the honey-mustard coating a gentle kick.
• Use smoked paprika: Mix a little into the glaze for a smoky flavour.
• Add lemon: Serve with lemon wedges for a bright, tangy contrast.
• Swap the oil: Use olive oil in place of the listed oil for a distinct fruity note.

Common mistakes to avoid

• Wet skin: Pat the thighs dry before seasoning to help the skin brown.
• Crowded dish: Arrange the pieces in one layer so they bake evenly.
• Uneven glaze: Coat all sides of the thighs rather than pouring the mixture in one spot.
• Guessing doneness: Check for 74°C (165°F) in the thickest part, avoiding the bone.
• Skipping the rest: Leave the chicken for a couple of minutes before serving.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until piping hot throughout, in the oven or microwave; the skin may soften after storage.

Frequently asked questions