These easy roasted mustard chicken thighs have only a handful of everyday ingredients and come together fast with minimal effort. They stay succulent and juicy, and you will love the light pan sauce.
This is a recipe for you folks who prefer chicken thighs to chicken breasts or if you're willing to give chicken thighs a chance! I know a lot of people prefer chicken breast, but I would love to change your mind. Chicken breast is great when it's not over-cooked.
I love the chicken breast on a rotisserie or whole roasted chicken, but I find when they're cooked by themselves, they end up fairly boring, and more often than not, DRY. I am not one for uninspiring food.
Chicken thighs are fattier, but I used the boneless, skinless variety, so they cook faster, but also aren't as fatty as the skin-on ones. Fattier = harder to mess up + much more flavor and they stay moist.
These mustard roasted chicken thighs are marinated in a super simple combo of grainy mustard, Dijon mustard, olive oil, and a bit of Italian seasoning. I marinated them for about 30 minutes, but this is flexible. You can go less or more, and they'll still turn out just fine.
I love the two mustard combo. Dijon is a great base (and one of my favorite ingredients to cook with in general!), and the grainy mustard adds extra flavor and texture.
I added a few sprigs of thyme before popping these healthy roasted chicken thighs into the oven. It adds some extra color and wonderful herb flavor.
I did a bit of research to find out what the best temperature is for roasting boneless skinless chicken thighs. A few reputable sources indicated that 425F for about 20-25 minutes is the best bet for locking in moisture and flavor. Roasting them fast in a hot oven is the key to not drying them out, basically.
Hope you enjoy this easy roasted chicken thighs recipe!
Let me know in the comments and/or tag me on Instagram if you make it. 🙂
Roasted Mustard Chicken Thighs
- 6 boneless/skinless chicken thighs
- 2 heaping tablespoons grainy mustard (I use Maille Old Style)
- 1 heaping tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 dashes Italian seasoning
- Salt & pepper
- Fresh thyme
- Preheat oven to 425F and move the rack to the middle position.
- Generously season the chicken with salt and pepper and add it to a large Ziploc bag. Add the grainy mustard, Dijon mustard, olive oil, and Italian seasoning to the Ziploc. Move it around until it's evenly coated. You can choose to marinate it for up to a few hours before cooking (I left mine for 30 mins), or you can put it in the baking dish right away.
- Spread the chicken thighs in an even layer in your baking dish. Sprinkle some fresh thyme over top (remove the leaves from the sprigs) and place a few whole sprigs over top.
- Roast the chicken for 20-25 minutes or until it's cooked through (a thermometer should read 165F). I roasted mine for 25 min. Let it rest for a few minutes prior to serving.
- This chicken is delicious with the pan sauce and rice and/or a salad. It also makes great leftovers for eating cold (e.g. cut up in a salad or sandwich).