If you asked me what I could eat over and over again, it would have to be chicken thighs. They’re so incredibly versatile, full of flavor, and absolutely delicious. Give me thighs over breast any day.

These baked chicken thighs are simply but deliciously flavored with honey, mustard, and garlic — you probably have all the ingredients in your pantry right now. The sweetness of the honey pairs perfectly with the mellow savoriness of garlic. I love honey garlic anything and these mustard with honey garlic thighs are perfection. If you’re looking for something different, there are some other flavor suggestions further down.

closeup of chicken thighs | www.iamafoodblog.com

How long to bake chicken thighs?

  • Boneless skinless chicken thighs: Bake at 425°F for 18-20 minutes.
  • Bone in skin on chicken thighs: Bake at 425°F for 25-30 minutes if properly tempered.
  • Bone in skin on chicken thighs: Bake at 425°F for 35-40 minutes if they’re coming right out of the fridge.

You want to bake them until the internal temperature reaches 165°F, or until the juices run clear. Chicken thighs come in all sizes and thickness, so it’s best to get an instant read thermometer to make sure that they reach 165°F.

How to bake chicken thighs

For the juiciest oven baked chicken thighs you need bone in, skin on thighs. Baking in a hot oven helps crisp up the skin and the bone keeps the meat moist and juicy.

  1. Pat dry. Use a clean kitchen towel or paper towels to dry the skin of your chicken. You want a dry surface so that it can crisp up. Moisture is the enemy of crispiness.
  2. Season. Place the thighs in a bowl and add the sauce, which has a bit of oil. The oil helps conduct heat which makes the skin crispy and the seasoning in the sauce adds flavor.
  3. Bake. The best way to bake thighs is skin up in a roasting pan or baking dish. Bake the thighs at 425°F for about 25-30 minutes, or just until the internal temp reaches 165°F.

baked chicken thighs | www.iamafoodblog.com

The secret to super juicy chicken thighs is tempering

Tempering is just taking the chicken out of the fridge and letting it sit on the counter in a cool spot. It will give you the juiciest, most properly cooked chicken you’ll ever eat. Taking the chill off your chicken equals evenly cooked meat. If you cook chicken straight from the fridge when it’s cold, the outside of the chicken will cook faster than the inside, giving them potential to dry out.

The best thing to do is prep your chicken, let them temper/marinate for about 10-15 minutes, then turn on the oven. Your chicken should be tempered by the time your oven is ready.

Bone in skin on vs. boneless skinless

This recipe suggests skin on, bone in chicken thighs because the skin crisps up beautifully and also self-bastes the meat underneath. Using bone in meat is always a bonus because meat cooked on the bone has more flavor and juiciness thanks to the fact that bone in meat cooks more evenly, preventing meat from drying out. Boneless skinless chicken thighs are delicious as well though – I use them in a huge amount of recipes and you can easily use them here too.

tray of perfect chicken thighs | www.iamafoodblog.com

Chicken thigh variations

What can I serve with oven baked chicken thighs?

Crispy oven baked chicken thighs

I love saucy, honey garlic mustard chicken, but I also love crispy baked chicken. If you’re a crispy chicken lover too, don’t worry, I’ve got you! Crispy baked chicken thighs are just as easy as regular baked thighs, all you do is add an extra crispy panko breadcrumb coating. Panko gives you super crispy crunchy skin and the honey garlic mustard marinade keeps the chicken extra juicy. Seriously good!

How to make CRISPY oven baked chicken thighs

  1. Season and marinate the thighs as per the recipe.
  2. Place 2 cups of panko in a large, shallow bowl.
  3. Take the chicken and dip it in the panko, pressing to adhere on all sides.
  4. Place the chicken on a lightly oiled wire rack set in a baking sheet and bake as per the recipe, for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.

How do I reheat chicken thighs?

  • In the microwave: place on a microwave safe plate and cover. Heat for 1 minute at a time until hot.
  • In the oven: heat the oven to 325°F and place the chicken in an oven safe dish and cover with foil. Bake until warmed through.

chicken thighs | www.iamafoodblog.com

Baked Chicken Thighs | www.iamafoodblog.com

Baked Chicken Thighs

Perfect pantry juicy baked chicken thighs
Serves 6
4.56 from 27 votes
Prep Time 10 mins
Cook Time 25 mins
Temper Time 15 mins
Total Time 50 mins


  • 2 lbs bone in skin on chicken thighs 6-8 thighs
  • 2 tbsp honey
  • 2 tbsp whole grain mustard
  • 1 tbsp dijon mustard
  • 6 cloves garlic minced
  • 1 tbsp oil


  • Lightly pat the chicken skin dry and season with salt and freshly ground pepper. Place in an oven safe baking dish.
    seasoned chicken thighs | www.iamafoodblog.com
  • In a small bowl, whisk together the honey, mustard, garlic, and oil. Pour over the chicken and make sure the thighs are evenly coated. Let temper in a cool spot in your kitchen for about 10-15 minutes then heat your oven to 425°F.
    honey mustard chicken thighs | www.iamafoodblog.com
  • Bake the chicken for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Let rest for a couple minutes, then enjoy!
    baked chicken thighs | www.iamafoodblog.com

Estimated Nutrition

Nutrition Facts
Baked Chicken Thighs
Amount Per Serving
Calories 255 Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 3.9g24%
Cholesterol 77mg26%
Sodium 122mg5%
Potassium 203mg6%
Carbohydrates 7.2g2%
Fiber 0.2g1%
Sugar 5.8g6%
Protein 21g42%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Sarra Amylea says:

    Just looking at it I feel very hungry It is definitely appetizing The way to prepare is also very quick and easy We only use spices available in our daily kitchen.thank you for willing to share a delicious recipe

  2. Loren Yekaterina Raan says:

    Just to clarify – add no salt to the chicken?

  3. Loren Yekaterina Raan says:

    Sorry I just noticed , the sauce does not take salt – but you season it first with salt and pepper- of course! Sorry about that !

  4. Terri Clark-Kveton says:

    5 stars
    I do something very similar but I marinate the chicken over-night or at least for a few hours. And drying the skin manually or leaving it uncovered in the fridge for awhile also produces a better result prior to marinating. In my mustard/garlic/honey mix I also add lemon juice and olive oil and then whisk to combine. I also add S&P. And, for a special taste experience sumac, which adds a lovely flavour and colour to the mix.

  5. Angie says:

    5 stars
    Think I will try this recipe this week my son will love it and so will I ?

  6. Cristalle says:

    Would you recommend overnight or a couple hours of marinating with this recipe?

    1. Stephanie says:

      hi cristalle,
      i would just do a couple hours!

  7. Karine says:

    5 stars
    Very tasty chicken thighs! Recommend to try it out! It really leaves your chicken nice and juicy! If you want you can see some recipes on my blog as well.

  8. Mary Cedroni says:

    4 stars
    Sound wonderful trying the receipt to day

  9. MsScarlett says:

    5 stars
    Just made this–I added a Tb. of Orange marmalade—super good!!

  10. ronni says:

    making it now

  11. Angela says:

    5 stars
    I came her looking just for temperature info, yet learned so much about cooking chicken thighs just from reading your recipe. Thank you! I’ll be back…

  12. Sabrina says:

    5 stars
    thank you, love chicken thighs, this is great for me since I really like mustard flavored pork chops but hadn’t ever used in chicken thighs, so much appreciated!

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