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Easy Roasted Chicken Thighs Recipe

This roasted chicken recipe showcases juicy, flavorful chicken thighs with a lemony sauce that bakes itself in the pan. Roasted chicken thighs are the ideal weeknight dinner for busy families.Adapted from "Mad Hungry: Feeding Men and Boys" by Lucinda Scala Quinn (Artisan; 2009).

Ingredients

  • 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

Cook's Note

Calder says, "Make sure you save all those delicious lemony, chickeny juices that collect in the pan."

Directions

  1. Step 1

    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).

  2. Step 2

    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.

      In this step:

  3. Step 3

    Stir together grainy mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

Source
Everyday Food, March 2010

Reviews (14)

  • 11 Mar, 2014

    I just made this fabulous dish and it was the best chicken I've ever tasted! I didn't have time to let chicken marinate and it still was incredible! This will be added to my specialties.

  • 17 Nov, 2013

    This was good! I usually don't like the dark meat but my husband prefers it so I looked up a good recipe for chicken thigh and found this one. I had to cook it longer because it was still partially frozen and I didn't glaze it because it'd be too sweet for my husband (diabetic). I have to admit that it was tasty, especially with the honey-mustard sauce simply spooned over the chicken instead of glazing it. Will make this again!

  • 4 Oct, 2013

    I am thinking that maybe the sauce is used for dumplings, mixing to make like a gravy. The recipe does not inform on what the saved sauce is for, this is an idea I had when reading the note from the author. I will try out some things with this and see what might work best with this ingredient. Best wishes to all. Cheers!!!

  • 27 Jan, 2013

    I think this is a great recipe. Easy and fun. Although I don't know how to use the marinade afterwards.

  • 21 Oct, 2012

    This was pretty bland. Maybe I didn't marinate long enough. Easy enough and I liked the crispy crust it came out with. But the meat was just blah. Next time will try leaving it overnight in marinade.

  • 8 Oct, 2012

    Elegant enough for a dinner party, easy enough for a family supper. I served it with rice, thickened the drippings, made some asparagus and salads. Easy dinner - and it will be come a favorite at my house.

  • 8 Oct, 2012

    Elegant enough for a dinner party, easy enough for a family supper. I served it with rice, thickened the drippings, made some asparagus and salads. Easy dinner - and it will be come a favorite at my house.

  • 8 Oct, 2012

    Elegant enough for a dinner party, easy enough for a family supper. I served it with rice, thickened the drippings, made some asparagus and salads. Easy dinner - and it will be come a favorite at my house.

  • 5 Sep, 2012

    I agree with homestar 100%, Easy, delicious, leveled flavors. Perfect for a dinner party. Presents well, juicy, and delicious. Will make again and again. Thank you for the recipe.

  • 10 Jul, 2012

    I made this last night and received fantastic comments. The broil at the end gives the chicken a wonderful charred flavor and the marinade plus the rub at the end impart different levels of flavor. We especially liked how moist and juicy it was while also being crisp on the outside. I'll consider this next time I need a fairly simple recipe for a dinner party. Served alongside rice and a fresh salad.

  • 2 Oct, 2011

    What is grainy mustard?

  • 30 Sep, 2011

    This is a great recipe! Absolutely delicious and easy to make. I did not add the marinade to the baking dish, I just discarded. You get a lot of delicious juices and the oil/marinade comes out as it cooks.

  • 30 Mar, 2010

    Powergal, I saved the marinade and added it to the pan with a little white wine, after removing the chicken, to make a glaze. It was delicious.

  • 4 Mar, 2010

    This recipe is unclear as to whether the marinade is to be included in the pan with the chicken or whether it is discarded once chicken is placed in the pan. Can someone please clarify?