Description
These savory baked chicken thighs are a delicious and easy weeknight dinner. A simple marinade creates beautifully browned, juicy, and tender chicken thighs perfect for meal prepping or family dinners.
Ingredients
Scale
- 1.2 kg (2.6 lb) boneless skinless chicken thighs, about 8 pieces
- 30 ml (2 Tbsp) extra-virgin olive oil
- 5 g (1 tsp) smoked paprika
- 5 g (1 tsp) garlic powder
- 2.5 g (½ tsp) onion powder
- 1 g (½ tsp) dried thyme leaves
- 6 g (1 tsp) fine sea salt
- 2 g (½ tsp) freshly ground black pepper
- 2 g (1 tsp) lemon zest
- 15 ml (1 Tbsp) honey
- 15 g (1 Tbsp) Dijon mustard
- 8 g (2 Tbsp) fresh parsley, chopped
- 1 lemon, cut into 4 wedges
Instructions
- Preheat & Prepare: Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Dry Chicken: Pat chicken thighs dry with paper towels.
- Make Marinade: Whisk together olive oil, paprika, garlic powder, onion powder, thyme, salt, pepper, lemon zest, honey, and Dijon mustard.
- Coat Chicken: Toss chicken thighs in the marinade to coat evenly.
- Arrange & Rest: Spread thighs on baking sheet and let rest at room temperature for 10 minutes.
- Initial Bake: Bake for 5 minutes at 220°C (425°F).
- Continue Baking: Reduce heat to 200°C (400°F) and bake for 20 minutes.
- Flip & Finish: Flip thighs and bake for 10-12 minutes, until internal temperature reaches 75°C (165°F).
- Rest & Serve: Let rest for 5 minutes before serving.
Notes
For extra flavor, drizzle pan juices over the chicken before resting. Using a thermometer ensures the chicken is cooked safely and remains juicy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Poultry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: chicken,thighs,baked,easy,dinner,marinade,paprika,lemon,honey