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Chicken Dinner One Pot
4.4 from 5374 votes

Oven Baked Chicken Thighs

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By: Joanna Cismaru 507 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze – this dish is definitely going to be a top-contender in your weekly recipe planning!

baked chicken thighs in a white baking dish garnished with parsley

Oven Baked Chicken Thighs Recipe

I’ve done it again you guys! Another perfectly prepared and simple chicken recipe for your weekly rotation! Chicken is so easy to get creative with and is one of the most versatile meats out there! I’m willing to bet most of you won’t even need to make a trip to the supermarket, so that’s already a win win!

This chicken dish combines simplicity and bold flavors, making it an no-brainer for those mid-week meals! The sweet element of honey paired with the spicy and savouriness of mustard and honey glaze – I’m telling you, this sauce is absolutely drool worthy!

Do I Have To Use Chicken Thighs?

Of course not! You’re welcome to use other cuts of chicken including, drumsticks, wings, or breasts. Please keep in mind though, that different cuts of chicken will require different cook times!

Ingredient Notes

overhead shot of all the ingredients needed to make oven baked chicken thighs
  • Chicken – I’m using 2 lb of chicken thighs today – bones in, skin on.
  • Salt and pepper – For seasoning and to taste.
  • Olive oil – I like to use a nice neutral tasting oil when cooking with chicken.
  • Mustard – Today I am using both a regular mustard as well as a dijon grainy mustard. You can use any brand you like!
  • Honey – The sweet element.
  • Garlic – 6 fresh cloves, minced. Always remember the golden rule; 1 1/2 teaspoons is equal to 1 fresh clove.
  • Red pepper flakes – For some added heat.
process shots showing how to make oven baked chicken thighs

How To Make Oven Baked Chicken Thighs

  1. Preheat oven: To 425 F degrees.
  2. Prepare chicken: In a bowl or on a cutting board generously season both sides of the chicken thighs with salt and pepper; place into a 9×13 baking dish.
  3. Prepare sauce: In another bowl, whisk together the olive oil, both mustards, honey, garlic, and red pepper flakes until well incorporated. Brush sauce (be generous!) over both sides of the chicken thighs.
  4. Bake: Bake for 35 minutes or until the chicken highs have an internal temperature of 165 F degrees and skin is crispy.
  5. Serve: Remove from the oven, and serve warm!

Air Fryer Chicken Thighs

These chicken thighs can also be made in the air fryer, for best results consult your manual since each fryer may be different. Here’s basic instructions on how to make these chicken thighs in the air fryer.

  1. Preheat the air fryer to 400 F degrees. Follow the instructions to prepare the chicken and sauce as instructed in the recipe, including brushing them with the sauce.
  2. Place the chicken thighs in the air fryer basket, in a single layer, skin side up.
  3. Fry in the preheated air fryer until the chicken is brown and crispy, about 18 to 20 minutes. The chicken thighs should have an internal temperature of 165 F degrees when done.
overhead shot of oven baked chicken thighs in a white baking dish

How Do I Know When The Chicken Is Done?

The most foolproof way to ensure chicken is cooked through is by using a meat thermometer. Insert the thermometer into the thickest or meatiest part of the chicken and it should read between 165 F – 175 F degrees, when finished. I recommend using a meat thermometer for chicken attached to the bone as it can sometimes remain a little more pink than a chicken breast, due to the minerals in the bones.

How Long To Bake Chicken Thighs

Keep in mind that when baking chicken thighs with bone-in and skin-on the baking time required is longer than the skinless boneless kind. Also the oven temperature also affects how long you bake your chicken thighs for.

350°F (175°C)50 to 55 minutes
375°F (190°C)45 to 50 minutes
400°F (205°C)40 to 45 minutes
425°F (218°C)35 to 45 minutes
chicken thighs over a bed of arugula on a white plate

What To Serve With Oven Baked Chicken Thighs

Chicken, anyway you cook it, is super versatile! You can serve it so many ways; with some fluffy carbs and some veg, on a salad, over some rice or noodles – the options are truly endless! Here are some ideas to get you started:

  • Skillet Green Beans
  • Scalloped Sweet Potatoes
  • Harvest Rice
  • Garlic Parmesan Brussel Sprouts
  • Greek Pasta Salad
  • Instant Pot Mashed Potatoes
  • Instant Pot Rice

What To Do With Leftovers

When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend it’s shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 – 6 months.

a closeup shot of a baked chicken thigh

How To Reheat Chicken Without Drying it Out

There are a couple different options when it comes to reheating chicken, the most common ways are in the oven or in the microwave.

  1. In the oven: Preheat your oven to 325 F degrees and line a baking sheet with aluminum foil. Place the chicken in the centre of the aluminum foil and pull the sides up to completely wrap the chicken in the foil (brushing with a little olive oil prior to wrapping in foil will also help to keep the chicken crispy on the outside). Cook until internal temperature reaches 165 F degrees.
  2. In the microwave: Place the chicken into a microwave-safe dish. Again you can brush the chicken with olive oil to help the chicken stay moist. Cover the dish with microwave-safe plastic wrap and cook for 2 – 3 minutes at a time, until internal temperature reaches 165 F degrees. If you’re using regular plastic wrap – don’t let it touch the chicken as it can transfer chemical to the meat.
chicken thighs on a bed of arugula

Looking For More Chicken Ideas? Try These Recipes:

  • Garlic Butter Chicken
  • Honey Mustard Chicken
  • Chicken Madeira
  • Easy Chicken Paprikash
  • Crockpot Thai Chicken
  • Chicken on the Ritz
  • Cheesy Chicken Fritters
  • Crispy Fried Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of oven baked chicken thighs in a pan
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4.36 from 5374 votes

Oven Baked Chicken Thighs

Prep 5 minutes
Cook 35 minutes
Total 40 minutes
Rate Recipe
This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze – this dish is definitely going to be a top-contender in your weekly recipe planning!
6

Ingredients

  • 2 pounds chicken thighs (bone-in skin-on)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)

Sauce

  • 2 tablespoons olive oil
  • 1 tablespoons whole grain dijon mustard
  • 1 tablespoons mustard
  • 2 tablespoons honey
  • 6 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 425 F degrees.
  • Place the chicken thighs in a bowl and season them generously with salt and pepper.
  • Whisk all the sauce ingredients together in a small bowl.
  • Pour the sauce over the thighs and toss them well.
  • Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce. No need to grease the dish.
  • Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
  • Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • 9×13-inch Casserole Dish
  • Instant Read Meat Thermometer

Video

Notes

  1. Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.
  2. The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.
  3. When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 – 6 months.

Nutrition Information

Serving: 1thighCalories: 403kcal (20%)Carbohydrates: 8g (3%)Protein: 25g (50%)Fat: 30g (46%)Saturated Fat: 7g (44%)Cholesterol: 148mg (49%)Sodium: 563mg (24%)Potassium: 322mg (9%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 143IU (3%)Vitamin C: 1mg (1%)Calcium: 18mg (2%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of oven baked chicken thighs in a pan

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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507 Comments
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Valerie
Valerie
Posted: 2 days ago

5 stars
Delicious and super easy! Made it with boneless thighs. And substituted honey mustard for the grainy mustard.

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0
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Joanna Cismaru
Joanna Cismaru
Author
Reply to  Valerie
Posted: 1 day ago

They look great, glad you enjoyed them!

0
Reply
Kelly
Kelly
Posted: 3 days ago

Very easy and delicious! Would make again!!

0
Reply
Renee
Renee
Posted: 4 days ago

5 stars
So much flavor! The red peppers give it a nice kick. Super easy to put together. I used boneless thighs, & cooked for 25 min.

0
Reply
Jeani
Jeani
Posted: 5 days ago

5 stars
This was very good. The meat was tender and the skin crusty and flavorful. I wouldn’t say it was “a force to be reckoned with” but tasty for sure. I think because of the amount of fat in chicken thighs, the amount of olive oil was a little much. I’m going to try this again with bone-in chicken breasts. I chose the lower temperature and longer cooking to insure the meat would release from the bone.

0
Reply
Iain
Iain
Posted: 9 days ago

Before cooking this i checked the ratings, after the cook defiantly 5 stars.
I did find it to hard to get Red Pepper Flakes, so i used Cayenne ground Pepper.
One piece left, cooked for two.

0
Reply
Kelli
Kelli
Posted: 10 days ago

5 stars
This is a keeper! My 6 year old son loved it! I didn’t have peper flakes so I just used a little cayenne pepper instead

0
Reply
Brenda
Brenda
Posted: 14 days ago

5 stars
Made with Boneless skinless chicken thighs. This was excellent! A definite keeper!!

0
Reply
Angjean
Angjean
Posted: 14 days ago

5 stars
Love how this dish turned out mmm-good ♥️l marinated over night.

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0
Reply
Mary
Mary
Posted: 15 days ago

5 stars
My sister made this and said it was amazing – I’m making it tonight. Has anyone made it with boneless skinless chicken breasts?

1
Reply
Brenda
Brenda
Reply to  Mary
Posted: 14 days ago

I did and it was excellent!

0
Reply
Cara Lanzagann
Cara Lanzagann
Posted: 18 days ago

5 stars
I am not a fan of mustard but this chicken was delicious. Quick and easy to make!! Definitely making this a regular dish for dinner.

1
Reply
Elaine
Elaine
Posted: 23 days ago

5 stars
I make this with skinless and boneless thighs. It is quick, easy and absolutely delicious. I serve mine with whole green beans and boiled baby potatoes in the skin. We love it.

0
Reply
Susan
Susan
Posted: 1 month ago

5 stars
Absolutely delicious!! It paired well with mushroom risotto and asparagus. Yummy- thanks!

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1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan
Posted: 1 month ago

Looks great!

0
Reply
Sara M
Sara M
Posted: 1 month ago

5 stars
This chicken is absolutely delicious. Easy. Pretty failproof. It was so good that my husband put a reminder on my calendar in two weeks to make it again. Ditto what others have said- you should be required by law to make it with a side of rice. There’s something about that sauce with a little pile of rice. So great.

Last edited Posted: 1 month ago by Sara M
1
Reply
Kristine S
Kristine S
Posted: 1 month ago

5 stars
This is so tasty! And simple to make as well. Chicken was nice and moist. ❤️

1
Reply
Nancy
Nancy
Posted: 1 month ago

5 stars
This was absolutely delicious! Easy to make and a quick cook time. Great combination of flavors.

0
Reply

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