Baked Chicken Thighs Recipe (2024)

We eat a lot of Chicken thighs and I always cook them to 195°. Thighs can take the higher temp and it just about gets rid of all the unagreeable tough textured parts and are much more enjoyable to eat.

This is lovely as written but I did an experiment: half as stated, half adding plain yogurt to the marinade as fermented dairy works wonders with poultry. Marinated 8 hrs. We enjoyed both but the yogurt addition pieces were fought over, literally with snarls. So, so tender. My advice: add a very generous dollop of yogurt (5% fat is ideal but do you). Listen to the wise people saying to cook to at least 180°. Unlike white meat, thighs need extra heat to break down the connective tissue.

Maybe you have a magic oven, but mine at 425 still leaves the meat too pink to the bone at 30m. 40-45 is more like it.

If you also spread the mustard mixture under the skin, the mustard mixture will flavor the flesh, too. Also I'd use more like 2 or 3 tablespoons for 6 thighs.

These are delicious. Place them on top of some cut up potato chunks and let it all cook for 50 mins at 425. Salt, pepper and some fresh herbs over the potatoes to serve. Easy weeknight dinner!

Why let the marinade drip into the bowl rather than pouring over the thighs so they can cook with the sauce?

This is really similar to another recipe we've been making forever. I'd use only about 1T olive oil, maybe 2T -- 1/3c is a total waste. Slice the lemon into 1/4" rounds (after zesting) and place the chicken, skin side up, on them and roast away. We go until the skin is very brown and crispy -- usually 35-45 minutes depending on size of the chicken thighs. The lemons get so soft you can eat them -- delicious with Meyers. Put the drippings on mashed potatoes or something.

I’ve been making a variation of this for years. Put chicken thighs in a pan, pour over Italian dressing (we like Good Seasons) to marinate. Pop in the fridge before work. Let come to room temp, sprinkle Lawreys Garlic Salt over top, pop in the oven uncovered 400 degree oven for approximately 40 minutes or until skin is desired crispness.

I marinaded the chicken for an hour, but I thought they would have been just a flavorful with a brush of olive oil and rosemary. Olive oil is too pricey for this.

Placing them over a bed of broccoli before roasting makes an easy one plan meal. Pour excess marinade over the broccoli. Easy and delicious.

Try using about 1/4 cup mayonnaise instead of the olive oil for the marinade. It gives a better flavor and makes the final dish less oily. Also try tarragon instead of the other herbs and put some mixed with the garlic and mustard under the skin. Lastly, try cooking these in the air fryer at 400 degrees for about 25 minutes. The skin will crisp beautifully.

I marinated for four hours (used fresh rosemary and fresh basil) and it produced a lovely result. So flavorful! Will definitely make again.

I'll probably reduce the salt to 1 tsp next time. Otherwise tis was great.

Really good. I used bone-in breasts, each sliced through the thickest part of the breast, spread marinade in there and under the skin. I used the remaining marinade over red potatoes (cut into thirds/quarters), made it a sheet-pan dinner. It took about 40-45 min (the breasts were large). The potatoes were great this way.

I cooked this last night. Five stars. I only made two thighs, so I had to ad-lib on the amounts. I was careful to get some marinade under this skin. Chicken marinated for six hours. I baked the thighs along with some potato in large dice, bell pepper slices and onion. The veg were excellent, as was the chicken. Little of the mustard flavor came through. Perhaps that was my error in measuring ingredients. I will use this method again, but don't think the marinating step is necessary.

Echoing others - this is a great recipe but needs to cook for closer to 45 for best results. I add about 4 tablespoons of green yogurt and one tablespoon of EVOO for the marinade, along with a bit of lemon juice. Also brush the skin with a little EVOO right before putting in the oven, makes fantastically crispy skin each time!

Very good and easy to make.

Love this one!

This is something I've been wondering: is putting garlic through a garlic press the same as minced garlic?

Peel back the skin on thighs and drum-sticks before dry or wet marinading . . . then pull the skin back over before baking . . . makes a big difference)

Bland and prob needed 40

I LOVE chicken thighs. Hubby hates skin and bones. Any tips for using skinless boneless thighs that Whole Foods sells?

Added broccoli for the last 15 min and it was all really yummy.

When i tried whisking Dijon in the olive oil if just formed a congealed mess that would not disperse. What's the trick to this recipe?

I would think you would sauté the chicken thighs skins to crisp them up a bit and then bake.

This may be my go-to ‘base’ marinade. I did tweak based on other reviews. Oil- only 1 Tbsp, added 1/2-3/4 c plain greek yogurt (highly recommended), spices were 2tsp of a dried soffritto I had on hand plus 1 tsp dried thyme. Other ingredients per recipe. Rubbed onto & under the skin of bone in thighs. Left marinade on chicken to roast. Roasted sitting on top of slabs of cauliflower. Yum!

This is soooo good. I always read the comments before cooking so I added a scoop of greek yogurt to the marinade as sone reviewer suggested. I marinaded the thighs about 5-6 hours. I had just been gifted a bag of Meyer lemons so I sliced them and put on the bottom of my cast iron skillet then, sliced red potatoes and the chicken thighs. Cooked about 45 minutes then 3-5 minutes under the broiler. Absolutely delicious will make again. The Meyer lemons stole the show! so sweet!

Meh. Lidey Heuck' recipes are usually delicious but this one is just ordinary. It was easy however.

High heat (425) is the way to go. Roast setting. Upper oven. 20 minutes skin side down, then 20 minutes skin side up, or until spot thermometer reads 185-195. Perfect everytime. Also great with pesto and olive oil marinade. Or mild harissa and olive oil.

Is it ok to use boneless thighs?