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Description
Chicken thighs have all the makings of a weeknight staple: they’re inexpensive, they cook quickly and they are dependably moist and flavorful with the simplest of seasonings. In this hands-off recipe, the thighs are baked at a high temperature until the skin is crisp and the meat is tender. If you have time to marinate the thighs for a few hours, the chicken will be even more flavorful, but even 30 minutes will do the trick. Consider the herbs and seasonings in the marinade a starting point, but feel free to use what you have on hand. If you want to brown the chicken skin further, place the pan under the broiler for a minute or two at the end of cooking.
Ingredients
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1/3cup olive oil 1tablespoon minced garlic (about 2 large cloves) 1tablespoon Dijon mustard 2teaspoons dried thyme, rosemary or oregano (or 1 tablespoon fresh), or 2 teaspoons Italian seasoning 1 1/2teaspoons kosher salt (such as Diamond Crystal), plus more for serving 1teaspoon black pepper 1lemon 6 to 8skin-on, bone-in chicken thighs (about 3 pounds), patted dry Chopped fresh parsley, for serving (optional)
Directions
In a large bowl, combine the olive oil, garlic, mustard, thyme, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving, and whisk until combined. Add the chicken thighs to the bowl, tossing until fully coated in the marinade. Cover and let marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator. Heat the oven to 425 degrees and lift the chicken thighs from the marinade, letting any excess drip into the bowl. Place the thighs on a sheet pan and let them sit at room temperature while the oven heats. Bake until fully cooked and lightly browned, 25 to 30 minutes. An internal thermometer inserted into the thickest part of the meat should read 165 to 175 degrees. Cut the lemon in half and squeeze over the chicken. Sprinkle with salt and serve.
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