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Close-up of a baked chicken thigh lifted from the baking dish with a wooden spoon, showcasing the juicy interior and flavorful lemon garlic pan juices. This easy baked chicken thighs recipe features bone-in chicken seasoned with Dijon mustard, garlic, lemon, and Italian seasoning.
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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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Servings: 8 pieces
Calories: 341kcal
Author: Shauna

Ingredients

  • 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

Instructions

  • 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.
    oven baked chicken thighs marinating in lemon Dijon sauce before baking
  • Arrange the chicken in a 9x13-inch baking dish, skin side facing up.
    Marinated chicken thighs arranged skin side up in a glass baking dish before going into the oven
  • Bake for 30 minutes, then check the internal temperature. Once the center reaches 160°F, switch the oven to broil.
    Crispy oven baked chicken thighs garnished with fresh parsley in a glass baking dish with a wooden spoon
  • Broil for 5 minutes, watching closely, until the skin turns golden and crisp and the thickest part of the meat hits 165°F.
    Crispy oven baked chicken thighs garnished with fresh parsley in a glass baking dish with a wooden spoon
  • 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