Crispy Oven Baked Chicken Thighs

These crispy oven baked chicken thighs get their flavor from a bright lemon Dijon marinade, then finish under the broiler for golden, crackly skin and juicy meat underneath.

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These crispy oven baked chicken thighs are everything weeknight dinner should be: simple to throw together, but flavorful enough that nobody at the table will complain.

Bone-in, skin-on thighs get a quick marinade of fresh lemon juice, lemon zest, garlic, and Dijon mustard, then bake low and slow before a few minutes under the broiler turns the skin crispy and golden. You get juicy, tender meat on the inside and crackly, crispy skin on the outside, no frying required.

What really sets this recipe apart from a basic spice-rubbed version is the marinade. A lot of baked chicken thigh recipes lean on a dry seasoning blend and call it done. This one builds in real acidity and brightness from the lemon and a little tang from the Dijon, so the chicken has actual flavor instead of just a salty crust.

You can pull this dinner together after work with ingredients you probably already have, and it still tastes like you did a lot of planning.

What you'll need to make crispy baked chicken thighs:

You only need a handful of ingredients to make this recipe, and you probably already have them all in your kitchen.

• 8 bone-in, skin-on chicken thighs: These hold up best to baking and broiling, and the skin is what gets crispy. Boneless thighs work too, but the cook time may need to be shorter. Skinless can work, but you won't get all that crispiness.
• 3 Tbsp olive oil
• 3 Tbsp fresh lemon juice and 1 tbsp lemon zest: This is where the brightness comes from. Fresh is best here over bottled juice.
• 5 cloves garlic: Minced fresh garlic gives the marinade real depth. Jarred minced garlic is a good substitute.
• 1 Tbsp Dijon mustard: Adds a subtle tang that balances the lemon and keeps the marinade from tasting flat.
• 1 tsp Italian seasoning
• ½ tsp kosher salt
• ½ tsp black pepper
• Fresh parsley (optional garnish)

FIRST STEP: Preheat the oven to 400°F.

SECOND STEP: Whisk together the olive oil, Italian seasoning, salt, pepper, lemon juice, garlic, lemon zest, and Dijon mustard in a small bowl.

THIRD STEP: Rinse the chicken thighs and pat them dry with paper towels. Patting them dry helps the marinade stick and gives you better crisping later, so don't skip this step.

FOURTH STEP: Place the chicken in a bowl and pour the marinade over the thighs. Give everything a good stir to make sure the marinade covers all of the chicken pieces.

FIFTH STEP: Transfer the chicken thighs to a 9x13-inch baking dish, skin-side up. Keep them skin side up for the rest of the cook so the skin gets crispy.

SIXTH STEP: Bake for 30 minutes. Then switch the oven to broil.

SEVENTH STEP: Broil for about 5 minutes, until the skin is crisped and the internal temperature reaches 165°F. Insert your thermometer into the thickest part of the meat without touching the bone for an accurate reading.

EIGHTH STEP: Garnish with freshly chopped parsley, if you like, and serve.

Make Ahead Options

This recipe is flexible on timing, so you can work it around your schedule.

• If you're short on time, you can bake the chicken right after coating it in the marinade. It'll still pick up plenty of flavor.
• If you have a few extra minutes, let the chicken sit in the marinade for 15 to 30 minutes before baking for a little more depth of flavor.
• For the most hands-off option, you can marinate the chicken up to 8 hours ahead. Toss it with the marinade in the morning, cover and refrigerate, and it'll be ready to go straight into the oven when you're ready to start dinner.

How To Serve Baked Chicken Thighs

This chicken is also great for meal prepping. The marinade makes delicious chicken that can be portioned for soups, salads, and other meals.

These chicken thighs pair well with just about anything, so they're an easy fit for whatever you've got planned for dinner.

For a classic, comforting plate, serve them with creamy mashed potatoes and a side of rice, like this lemon rice, which echoes the citrus in the marinade.

If you want something with more texture, Mississippi mud potatoes or parmesan noodles both work well alongside the chicken without competing with the lemon and Dijon flavors.

For a fresh, fruity twist, spoon some pineapple salsa right over the top. The sweetness plays nicely against the savory marinade.

Got leftovers? Shred or chop the chicken and toss it into a chopped salad or pair it with apple slaw for an easy next-day lunch.

Storage and Reheating

In the fridge: Let the chicken cool to room temperature, then store it in an airtight container for up to 4 days.

In the freezer: Freeze cooked chicken thighs for up to 1 month.

To reheat: Warm the chicken in the oven at 350°F until heated through. This helps keep the skin from going soft, which is what happens if you reheat it in the microwave.

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Crispy Oven Baked Chicken Thighs

These crispy oven baked chicken thighs get their flavor from a bright lemon Dijon marinade, then finish under the broiler for golden, crackly skin and juicy meat underneath.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine American

Servings 8 pieces

Calories 341 kcal

Ingredients

  

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• 3 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (coarsely ground)
• 3 tablespoons lemon juice (freshly squeezed)
• 5 garlic cloves (minced)
• 1 tablespoon lemon zest
• 1 tablespoon Dijon mustard
• 8 bone-in (skin-on chicken thighs)
• Italian flat-leaf parsley (for garnish)

DIRECTIONS

 

• Heat the oven to 400°F.
• In a small bowl, whisk together the olive oil, Italian seasoning, kosher salt, black pepper, lemon juice, minced garlic, lemon zest, and Dijon mustard.
• Pat the chicken thighs dry with paper towels, then place them in a large bowl. Pour the marinade over the chicken and toss until every piece is coated on both sides.
  
• Arrange the chicken in a 9x13-inch baking dish, skin side facing up.
  
• Bake for 30 minutes, then check the internal temperature. Once the center reaches 160°F, switch the oven to broil.
  
• Broil for 5 minutes, watching closely, until the skin turns golden and crisp and the thickest part of the meat hits 165°F.
  
• Top with chopped parsley if you'd like, then serve right away.

Notes

• You can bake the chicken right after coating it in the marinade, or let it sit for 15 to 30 minutes first for a little more flavor. If it's easier for your schedule, you can also marinate it in the fridge for up to 8 hours, which makes it easy to prep in the morning and bake later for dinner.
• Boneless, skinless thighs work in this recipe too. They'll cook faster, so start checking the internal temperature around the 20-minute mark.
• For the crispiest skin, don't skip patting the chicken dry before marinating, and keep it skin side up the entire time it bakes.

Nutrition

Calories: 341kcal | Carbohydrates: 1g | Protein: 35g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 405mg | Potassium: 604mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg

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