Rating: 3.16 stars
1540 Ratings
  • 5 star values: 209
  • 4 star values: 311
  • 3 star values: 623
  • 2 star values: 316
  • 1 star values: 81

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).

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  • 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.

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.

Reviews (22)

1540 Ratings
  • 5 star values: 209
  • 4 star values: 311
  • 3 star values: 623
  • 2 star values: 316
  • 1 star values: 81
Rating: 5.0 stars
04/15/2020
I've made a lot of chicken thighs, and have to say this is probably the favorite recipe that I've ever tried. Absolutely delicious, and the flip and then broil really get the thighs cooked perfectly.
Rating: 5 stars
12/13/2018
I definitely cook this longer, but this is a delicious weeknight supper. Made at least 10 times.
Rating: 5 stars
11/06/2018
Easy to make. I have made this recipe more than several times and love it. Have not run across any problems.
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Rating: 5 stars
02/22/2018
I watched the video and it shows using rosemary in the marinade, however the recipe does not call for it. Someone, please tell me if u made this with it w/o rosemary. I am making it this weekend and want to know. Thank you.
Rating: 4 stars
11/03/2017
This recipe was super easy and super delicious. I'd never marinated chicken with lemon before, that and the honey & course mustard sauce was a perfect trio. It's definitely going into rotation.
Rating: 5 stars
08/29/2017
Juicy, flavorful, easy.. Can I say I absolutely love this recipe, and wouldn't change a thing. Spot on!
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Rating: Unrated
02/01/2016
What herb are you using in the marinade?
Rating: 4 stars
08/04/2014
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.
Rating: 4 stars
04/27/2014
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!
Rating: 4 stars
03/11/2014
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.
Rating: Unrated
11/17/2013
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!
Rating: Unrated
10/04/2013
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!!!
Rating: Unrated
01/27/2013
I think this is a great recipe. Easy and fun. Although I don't know how to use the marinade afterwards.
Rating: 2 stars
10/21/2012
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.
Rating: 5 stars
10/08/2012
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.
Rating: 5 stars
10/08/2012
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.
Rating: 5 stars
10/08/2012
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.
Rating: 5 stars
09/05/2012
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.
Rating: Unrated
07/10/2012
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.
Rating: Unrated
10/02/2011
What is grainy mustard?
Rating: Unrated
09/30/2011
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.
Rating: Unrated
03/30/2010
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.
Rating: Unrated
03/04/2010
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?