// Recipe · 5 hr
My Go-To Roasted Chicken Thighs
Mustard-and-oregano chicken thighs with golden skin, built for busy days with a quick marinade and almost no hands-on cooking.
Published
// Nutrition
Macros per serving
1 portion, based on 6 portions
- Calories
- 275
- Protein
- 21g
- Carbs
- 1.8g
- Fat
- 20g
- Fiber
- 0.7g
- Sugar
- 0.2g
- Sodium
- 500mg
This is the chicken I make when I do not have much time to spend on dinner. The preparation takes only a few minutes, and once the chicken has marinated, the oven does the rest.
It is also one of those useful recipes that everybody in my house likes. The mayonnaise and Dijon help the seasoning cling to the chicken, while the oregano, garlic, and onion give it plenty of flavor without adding any real work.
I usually mix everything four to six hours before dinner, put it in the fridge, and come back when it is time to turn on the oven. One hour of marinating is enough when that is all the time you have.
Ingredients
- 1 kg (2.2 lb) bone-in, skin-on chicken thighs
- 1/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon dried oregano
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Steps
- In a large bowl, mix the mayonnaise, Dijon mustard, oregano, garlic powder, onion powder, salt, and black pepper until evenly combined.
- Add the chicken thighs and turn them until they are thoroughly coated with the marinade.
- Cover and refrigerate for at least 1 hour. For the best flavor, marinate for 4 to 6 hours.
- Heat the oven to 400°F (205°C).
- Arrange the chicken thighs skin-side up in a baking dish or on a rimmed sheet pan, leaving a little space between them.
- Roast for about 45 minutes, until the skin is golden brown and a thermometer inserted into the thickest part of a thigh, without touching the bone, reads at least 165°F (74°C).
- Let the chicken rest for 5 minutes before serving.
Notes
Chicken thighs vary in size, so use the internal temperature rather than the clock as the final test for doneness.
The nutrition information is an estimate based on six portions, the full amount of marinade, and an average edible yield for bone-in chicken thighs. The exact values will vary with the size of the thighs, the amount of marinade left behind, and the brands of mayonnaise, mustard, and kosher salt used.
