The Weekly Update



Oven Baked Chicken Thighs

The best Oven Baked Chicken Thighs you'll ever taste. These juicy thighs are baked in a simple, honey mustard sauce studded with garlic and thyme for a deliciously savory dish you can enjoy any day of the week

  • 1/2 cup stone ground mustard
  • 1/2 cup unsalted chicken stock
  • 1/3 cup honey
  • minced garlic clove
  • 1tablespoon extra virgin olive oil
  • chicken thighs
  • 5thyme sprigs
  • salt and pepper to taste

How to

  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 25 to 30 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.

If using bone-in thighs increase cooking time 10-15 minutes

Recipe & Photo Credit: Teri & Jenny, Spoon Fork Bacon