Ingredients Meat & Poultry Chicken Chicken Thighs Easy Roasted Chicken Thighs 3.2 (1,539) 21 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 6, 2022 Print Share Share Tweet Pin Email This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes. Ingredients 8 bone-in, skin-on chicken thighs ½ cup extra-virgin olive oil Juice of 1 lemon Kosher salt and freshly ground pepper 1 tablespoon grainy mustard 1 to 2 tablespoons honey Directions In a bowl, toss chicken with 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 mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes. Diana Chistruga Cook's Notes Adapted from "Mad Hungry: Feeding Men and Boys" by Lucinda Scala Quinn (Artisan; 2009). Variations You can add some fresh herbs, such as rosemary, to the marinade, if desired. You can also use maple mustard or Dijon. Print