Easy Roasted Chicken Thighs Recipe (With Video)

Servings:

4 to 6

These easy roasted chicken thighs are a dish you'll make on the regular. Not only are they easy, but they're truly delicious—and pair well with all kinds of sides. (We especially like them with roasted potatoes, but enjoy them with rice and salad, too.)

We use skin-on, bone-in chicken thighs, which offer big flavor on a budget. The chicken is marinated in lemon juice and olive oil—the simplest of marinades—for at least an hour and as long as overnight. It's roasted in the oven, then brushed with a honey-mustard glaze and broiled. The result? Golden chicken with crispy skin and succulent meat.

easy roasted chicken thighs on a serving plate — Credit:
Diana Chistruga

How to Tell If Chicken Thighs Are Done

Like other cuts of chicken, thighs should reach an internal temperature of 165 degrees Fahrenheit. Unlike chicken breasts, though, they will not dry out if they cook for a couple more minutes after reaching that temperature.

Insert an instant-read thermometer into the thickest part of the meat to get an accurate temperature. Take care to avoid touching the bone in bone-in chicken thighs; this will lead to an inaccurate reading.

Directions

ingredients for easy roasted chicken thighs — Credit:
Diana Chistruga

Marinate chicken thighs:

In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).

Credit:
Diana Chistruga
Roast chicken thighs:

Preheat oven to 375°F. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.

Credit:
Diana Chistruga
Combine honey and mustard:

Stir together mustard and honey and season with salt and pepper.

Credit:
Diana Chistruga
Brush honey mustard:

Brush glaze onto chicken.

Credit:
Diana Chistruga
Broil:

Broil for 5 minutes.

Credit:
Diana Chistruga

Variations

Try these easy ingredient additions and substitutions:

Add fresh, hardy herbs, such as rosemary, to the marinade.
Use maple mustard or Dijon mustard in place of the grainy mustard.

Storing and Reheating Roasted Chicken Thighs

Store cooked the chicken thighs in a shallow airtight container in the refrgierater for up to three days.

Reheating

Reheat the chicken in the oven in a foil-covered dish for 10 to 15 minutes in a preheated 375-degree oven.

How to Use Roasted Chicken Thighs

There really are so many ways to enjoy these easy roasted chicken thighs.

They make a simply delicious dinner with a green salad and bread or with rice or mashed potatoes and a favorite vegetable side or two. Try them with steamed summer squash, sautéed green beans, grilled asparagus, or glazed carrots.

You can also serve them atop a simple tomato pasta or alongside asparagus or mushroom risotto.

Leftovers

If you don't need them all for dinner, use any leftover roasted chicken thighs shredded or sliced for sandwiches or wraps, main dish salads, or tacos.

Frequently Asked Questions

What is the best oven temperature for chicken thighs?

The best oven temperature for chicken thighs is a matter of debate. Some cooks believe low and slow is the right approach, while others assert roasting at 400 degrees or higher is best. At high temperatures, chicken skin may burn, but at low temperatures, it may not crisp up. Our recipe calls for cooking at 375 degrees and produces juicy, flavorful chicken with crispy skin every time.
What is the difference between roasting and baking?

Roasting and baking are often confused, but there is a difference. One cook will say they baked a chicken; another will use the same temperature and technique but say they roasted a chicken. A good guideline is that baking savory foods typically involves a lower temperature—375 degrees and below. whereas roasting refers to dishes cooked at 400 degrees and above.
Can I make this recipe with boneless chicken thighs?

Yes, you can use boneless chicken thighs for this recipe. We prefer to use skin-on, bone-in chicken thighs because they have the most flavor and are typically much cheaper. If you use boneless thighs, you will need to reduce the cooking time; cook just until the thighs register 165 degrees with a meat thermometer.
Why do you use skin-on chicken for this recipe?

We use skin-on chicken thighs for this recipe because they do not dry out as skinless chicken thighs do. The skin protects the meat during cooking, so it stays juicy. If you do not like to eat the chicken skin, simply remove it before serving, but don't use skinless chicken thighs for this recipe.