Crispy and Juicy Baked Chicken Thighs

If you are looking for the most amazing, juicy chicken thighs with a crispy skin these are it! These Baked Chicken Thighs have so much flavor and they are made with only a few ingredients. Perfect for an easy dinner during the weeknight.

Looking for a easy dinner recipe that has tons of flavor and is a hit with the whole family? These quick and easy Baked Chicken Thighs are your answer!

Chicken is one of my favorite meats out there and it’s so easy to get creative with. You guys LOVE these Honey Garlic Chicken Drumsticks, so I thought it was time to make a delicious recipe you’ll love with Chicken Thighs.

These Chicken Thighs are coated with an easy honey glaze and spices that make them finger-lickin’ good. The best part is they require about 5 minutes of prep and the rest of the time is hands off!

Pair them with Easy Roasted Vegetables and Hasselback Potatoes for an entire meal that’s easy, yet looks like you slaved over.

Switch up the Chicken!

Best part about this is that you can use any chicken you want. Switch out the thighs for drumsticks, wings or breasts. Just remember to adjust your cooking time accordingly.

3 Steps to Prepare Baked Chicken Thighs

• Mix Glaze – In a small bowl stir together mustard,  honey, garlic, onion powder, chili powder, salt, pepper, and oil.
• Prep Chicken – Pat chicken thighs dry with a paper towel. Thoroughly coat thighs with sauce. Place them skin side up on a baking pan (make sure it’s rimmed!) that has been lined with foil.
• Bake – Place pan in preheated oven at 350 degrees F for about 35-40 minutes or until internal temperature is 165 degrees F.

Leftovers

• Refrigerator – Let cool completely before placing chicken in an airtight container. Store in the refrigerator for up to 3 days.
• Freezer – Let cool completely before placing chicken in an airtight container. Place in the freezer for up to 4 months.

How to Reheat

• Oven – This is our preferred way of reheating because it keeps the skin crispy. Preheat your oven to 325 degrees F. Place chicken on a rimmed baking sheet lined with foil. Brush tops of thighs with olive oil, then cover with foil. Cook until internal temperature reaches 165 degree F.
• Microwave – Place chicken on a microwave safe plate. Cover dish with microwave safe plastic wrap and cook for 2 minutes at at a time or until internal temperature reaches 165 degree F. You can brush the chicken with olive oil before warming to keep it moist.

Did you know it’s only safe to reheat chicken one time?

Expert Tips

• We used bone-in and skin on chicken thighs because we think it produces the best results. You can also use boneless or skinless. If you use boneless it will take about 10 minutes less time to cook so keep an eye them.
• Don’t forget to pat the chicken dry with a paper towel. It will help the chicken sear and get nice and crispy!
• Remember to make sure you chicken is at 165 degrees F before consuming. We recommend using a meat thermometer to check it.
• To crisp up the skin turn on broiler and broil the chicken for 1-2 minutes or until skin is at preferred cripsiness. Remember to keep an eye on this as it turns crisp quickly! Don’t burn the skin!
• Let chicken sit 10 minutes before cutting to let the juices redistribute. This will help the chicken be juicy and tender!

Complete Your Meal!

• Your meat needs potatoes right? Crack Potatoes are a totally addictive mixture of potatoes, ranch, bacon and cheese!
• Is cheese your thing? The kids LOVE Cheesy Garlic Butter Noodles. It’s so quick and easy!
• If you are looking for a quick vegetable try these Easy Creamed Peas.
• I can never turn down caramelized and delicious Roasted Vegetables!
• These chicken thighs go great with some Crock Pot Calico Beans on the side, too.

Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Baked Chicken Thighs

Julie Evink

Quick and easy dinner recipe! These chicken thighs are tender and juicy on the inside with a crisp skin, plus they are bursting with flavor.

5 from 2 votes

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Main Course

Cuisine American

Servings 6

Calories 411 kcal

Ingredients

  

1x2x3x

• 2 lbs. Chicken thighs bone in and skin on (~5-6 thighs)
• 2 Tbsp Dijon mustard
• 3 Tbsp honey
• 2 cloves garlic minced
• 1 tsp onion powder
• ½ tsp chili powder
• 1 tsp salt
• ½ tsp pepper
• 2 Tbsp grapeseed oil or olive oil
• Parsley optional garnish

Instructions

 

• Preheat oven to 425 degrees F.
• Stir together mustard, honey, garlic, onion powder, chili powder, salt, pepper, and oil.
• Pat chicken thighs dry and thoroughly coat with sauce.
• Place chicken skin side up onto a foil or parchment lined 9×13 inch pan
• Bake for 35-40 minutes or until chicken has an internal temperature of 165 degrees F.
• If you would like to crisp up your chicken even more, turn on the broiler and broil chicken for 1-2 minutes or until it has your preferred level of crispiness.
• Let chicken sit 10 minutes before cutting and serving.
• Garnish with optional chopped parsley. Enjoy!

Notes

LEFTOVERS

• Refrigerator – Let cool completely before placing chicken in an airtight container. Store in the refrigerator for up to 3 days.
• Freezer – Let cool completely before placing chicken in an airtight container. Place in the freezer for up to 4 months.

HOW TO REHEAT

• Oven – This is our preferred way of reheating because it keeps the skin crispy. Preheat your oven to 325 degrees F. Place chicken on a rimmed baking sheet lined with foil. Brush tops of thighs with olive oil, then cover with foil. Cook until internal temperature reaches 165 degree F.
• Microwave – Place chicken on a microwave safe plate. Cover dish with microwave safe plastic wrap and cook for 2 minutes at at a time or until internal temperature reaches 165 degree F. You can brush the chicken with olive oil before warming to keep it moist.

EXPERT TIPS

• We used bone-in and skin on chicken thighs because we think it produces the best results. You can also use boneless or skinless. If you use boneless it will take about 10 minutes less time to cook so keep an eye them.
• Don’t forget to pat the chicken dry with a paper towel. It will help the chicken sear and get nice and crispy!
• Remember to make sure you chicken is at 165 degrees F before consuming. We recommend using a meat thermometer to check it.
• To crisp up the skin turn on broiler and broil the chicken for 1-2 minutes or until skin is at preferred cripsiness. Remember to keep an eye on this as it turns crisp quickly! Don’t burn the skin!
• Let chicken sit 10 minutes before cutting to let the juices redistribute. This will help the chicken be juicy and tender!

Nutrition

Calories: 411kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 7gCholesterol: 148mgSodium: 564mgPotassium: 317mgFiber: 1gSugar: 9gVitamin A: 167IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Tried this recipe?Let us know how it was!