Roasted Chicken Thighs

Photo by Leslie D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • This recipe, created by Everyday Food editor Lucinda Scala Quinn's oldest son, Calder, showcases juicy, flavorful chicken thighs with a sauce that makes itself in the pan.

  • 8

    bone-in, skin-on chicken thighs

  • 1/2

    cup olive oil

  • 1

    lemon, juiced

  • Coarse salt and ground pepper

  • 1

    tablespoon grainy mustard

  • 1 to 2

    tablespoons honey

Directions

In a bowl, toss chicken thighs with olive oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day). Preheat oven to 375 degrees. Roast chicken, skin side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes. Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes. Cook’s NoteCalder says,“Make sure you save all those delicious lemony, chickeny juices that collect in the pan.”

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