Simply amazing oven-roasted chicken thighs

easy oven roasted chicken thighs

I love chicken thighs, and we use a lot of them in our weekly meal plans…delicious, easy to prepare, hard to mess up, and economical…what’s not to like?

This is my personal favorite recipe, both for straight-up eating with some steamed veggies and maybe a little fresh pasta, but especially as an ingredient for making amazing chicken soups, pizza and enchiladas, casseroles, and anything else that calls for succulent, savory, bursting-with-flavor chicken.

Maybe the best part being, you can get a family pack (or two) on the cheap, cook them all up like this, and they stay moist and juicy enough to be used in a variety of recipe through-out the week!

Here’s how I do it and, yes, it’s really this easy…

Simply Amazing Chicken Thighs
8 chicken thighs, bone-in, skin-on
1/4 cup grapeseed oil
1 lemon, juiced
Coarse salt and ground pepper
1 Tbs. deli-style mustard
2 Tbs. honey
2 Tbs. apple cider vinegar

Mise en place: Rinse the chicken thighs and pat dry.

Glaze: whisk together the mustard, vinegar, and honey. Season with salt and pepper, bring to a low simmer and keep warm.

easy oven roasted chicken thighs

Toss chicken in a large mixing bow. Drizzle with oil and lemon juice, sprinkle with salt and pepper, and toss all together until the chicken is evenly coated.

Marinate at least an hour, but all day in the fridge is better.

easy oven roasted chicken thighs

Place the chicken on an oiled pan and roast in a preheated oven (375F) skin-side down, for 20; flip the thighs and roast another 10 minutes.

easy oven roasted chicken thighs

Remove the pan from the oven, switch from bake to broil, and brush each thigh generously with the warm glaze. Broil 5 minutes, watching carefully, until a medium golden brown.

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To serve immediately: Allow chicken to rest 10 minutes, in the liquid,  and serve straight up, or with sauce.

To use in a later recipe: Allow to cool 15-20 minutes in the liquid, then remove chicken from the pan, and place thighs in a clean lidded container (or gallon zips) and refrigerate.


You can make a fantastic finishing sauce by deglazing the roasting pan with a little white wine, maybe some diced shallots and/or mushrooms. bringing to a simmer, and whisking in a healthy knob of unsalted butter. Mmmm…

(BTW, this is an older video, don’t worry, our meal plans are still free! :) )

If you aren’t into the sauce, strain all of the drippings through a fine mesh into a measuring cup. Chill overnight, and in the morning, lift off the solid white fat and store separately from the lemony-chicken broth below it.

This rendered chicken fat is what Ashkenazic cooks (of Jewish-German descent) refer to as “schmaltz”, which makes an absolutely lovely cooking substitute for butter or oil. Cooking in schmaltz will make the best eggs ever!

How to make schmaltz


But man, oh man…this chicken is so good!

Simple enough to make for a fast weeknight dinner, classy enough to be served over wild rice and drizzled with pan sauce for a fancy dinner party…it’s as versatile and it is delicious!

Here are 3 great recipes you can use these Simply Amazing Chicken Thighs in:

Chicken Parmigiana Pizza on fresh baked Krusteaz Flatbread

Cacio e Pepe con Pollo Recipe

Chicken Kotletki with Sour Cream Mushroom Sauce

Stay turned for our step-by-step Green Chile Chicken Enchiladas, using this exact same chicken recipe, posting later this week. I’ll come back and add the link here, as well.


Chef Perry

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  1. Pingback: Roasted Green Chile Chicken Enchiladas |

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