No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Easy Roasted Chicken Thighs

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).

Easy Roasted Chicken Thighs

Source: Everyday Food, March 2010

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

Directions

  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. 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.

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

Cook's Note

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

Reviews (16)

  • fiberpirate 4 Aug, 2014

    Chicken thighs are the least expensive meat that I have found. This recipe dresses them up and makes them special. Quick, easy, cheap to make, and my entire family will eat them.

  • STeven_STeele 27 Apr, 2014

    This is the 2nd time I've made this quick/easy recipe. The first time I didn't have time to marinate the chicken and it turned out quite tasty. This time, I'm giving it a couple of hours to marinate. Bet those flavors are even better!

  • Pattyn0tpat 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.

  • Linda JH 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!

  • thomasdehart 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!!!

  • anitalatte 27 Jan, 2013

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

  • SharonBusbee 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.

  • Karen Kn 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.

  • Karen Kn 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.

  • Karen Kn 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.

  • cattfamily 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.

  • homestar 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.

  • sstewart50 2 Oct, 2011

    What is grainy mustard?

  • b6girl 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.

  • smd1227 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.

  • powergal 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?

Related Topics