Description
Crispy and flavorful oven-baked chicken thighs marinated in a tangy honey-mustard garlic sauce with a hint of spice from red pepper flakes. Perfectly cooked to juicy perfection with a golden, crispy skin, this recipe is an easy and delicious weeknight dinner option.
Ingredients
Scale
Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
Sauce
- 2 tablespoons olive oil
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). Generously season the chicken thighs on all sides with salt and black pepper to enhance flavor.
- Make Sauce: In a small bowl, whisk together the olive oil, whole grain Dijon mustard, Dijon mustard, honey, minced garlic, and red pepper flakes until well combined to create a tangy and slightly spicy marinade.
- Coat Chicken: Pour the prepared sauce over the seasoned chicken thighs and toss them thoroughly to ensure each piece is evenly coated with the flavorful mixture.
- Bake: Transfer the coated chicken thighs along with any leftover sauce into a 9×13 inch baking dish. Place in the preheated oven and bake for 35 minutes or until the chicken reaches an internal temperature of 165°F and the skin turns crisp and golden brown.
- Rest and Serve: Once baked, remove the chicken from the oven and cover it loosely with aluminum foil. Let it rest for 10 minutes to allow the juices to redistribute before serving, ensuring the chicken remains juicy and tender.
Notes
- Use a meat thermometer to check for the safe internal temperature of 165°F to ensure the chicken is fully cooked.
- If you prefer a less spicy dish, reduce or omit the red pepper flakes.
- For extra crispy skin, consider broiling the chicken for the last 2-3 minutes but watch carefully to avoid burning.
- This recipe can be doubled or halved easily depending on serving needs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
