Easy Roasted Chicken Thighs


This chicken dish is one of our go-to recipes for weeknight dinners.

These easy roasted chicken thighs are a dish you’ll make on the regular. Not only are they easy, they’re really delicious and pair well with all kinds of sides for an any-night dinner. (We especially like them with Roasted Potatoes, but they're also great with rice, salad, you name it.)

We use skin-on, bone-in chicken thighs, which offer big flavor on a budget. The chicken is marinated in lemon juice and olive oil—the simplest of marinades—for at least an hour and as long as overnight. It's roasted in the oven, then brushed with a honey-mustard glaze and broiled. The result is golden chicken with crispy skin and succulent meat.

easy roasted chicken thighs on a serving plate

Diana Chistruga


  • 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


ingredients for easy roasted chicken thighs

Diana Chistruga

  1. Marinate chicken thighs:

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

    Using tongs to toss chicken thighs in oil and lemon juice

    Diana Chistruga

  2. Roast chicken thighs:

    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.

    marinated chicken thighs on baking sheet

    Diana Chistruga

  3. Combine honey and mustard:

    Stir together mustard and honey and season with salt and pepper.

    Mixing mustard and honey in a small bowl

    Diana Chistruga

  4. Brush honey mustard on chicken, and broil:

    Brush glaze onto chicken and broil 5 minutes.

    easy roasted chicken thighs - brush on honey mustard

    Diana Chistruga

    easy roasted chicken thighs on pan

    Diana Chistruga

easy roasted chicken thighs on a serving plate

Diana Chistruga


Try these easy ingredient additions and substitutions:

  • Add fresh, hardy herbs, such as rosemary, to the marinade.
  • Use maple mustard or Dijon mustard in place of the grainy mustard.

Cook's Note

Adapted from Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn (Artisan; 2009).

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