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Oven Baked Chicken Thighs

Oven Baked Chicken Thighs

These juicy bone-in, skin-on chicken thighs are baked in a sweet and savory honey mustard glaze with garlic and fresh thyme. The two-step cooking process involves searing the chicken first for a golden crust, then baking it to perfection. This recipe delivers restaurant-quality results with minimal active cooking time using pantry staples.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup stone ground mustard
  • 1/2 cup unsalted chicken stock
  • 1/3 cup honey
  • 1 minced garlic clove
  • 1 tablespoon extra virgin olive oil
  • 6 bone-in, skin-on chicken thighs
  • 5 thyme sprigs
  • salt and pepper to taste

Equipment

  • Large oven-safe skillet
  • mixing bowl
  • whisk

Method
 

Instructions
  1. Preheat oven to 375°F.
  2. In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
  3. Place a large skillet over medium high heat. Once skillet is hot, add oil.
  4. Season chicken thighs generously with salt and pepper.
  5. Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don't overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
  6. Pour sauce over chicken thighs and add thyme sprigs.
  7. Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175°F and juices run clear when pierced with a knife).
  8. Remove skillet from oven and allow chicken to rest, about 5 minutes.
  9. Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.

Notes

Don't skip the searing step - it creates the golden crust. Fresh thyme is essential for best flavor. Let chicken rest 5 minutes before serving for juicier results.