Baked Chicken Thighs

Baked Chicken Thighs


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


  • 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


    • 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.