Marinated Baked Chicken Thighs Recipe Is a Tasty Budget Dinner by Jan Mostrom

Having a good rotation of main dishes that are easy to make and not too expensive is always a goal of mine. I want to serve my family fresh, wholesome meals, and this baked chicken thighs recipe is a wonderful dinner any night of the week.

I really like cooking with chicken thighs because they aren’t expensive and they are so moist when baked at high heat. This recipe uses a wonderful simple marinade that you can soak the thighs in for 30 minutes or all day. The marinade adds a wonderful bit of flavor to the baked chicken thighs.

To make this gluten-free chicken you will need olive oil, garlic, Dijon mustard, dried Italian seasoning, kosher salt, black pepper, a lemon for zesting and serving, bone-in chicken thighs and fresh parsley for garnishing.

Serve this budget-friendly crispy baked chicken for dinner with your favorite side dishes. We like a fresh salad (lettuce or grain), a fresh vegetable and sometimes a piece of my sourdough bread. Delish!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

• 1/3 cup olive oil
• 2 large garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons kosher salt, plus more for serving
• 1 teaspoon black pepper
• 1 lemon, zested
• 6 - 8 skin-on, bone-in chicken thighs (about 3 pounds), patted dry
• chopped fresh parsley, for serving (optional)

Recipe Notes

• I wanted to cook only four thighs, but I still used the same amount of marinade.

• Use any leftover chicken for a wonderful chicken salad or any recipe that calls for cooked chicken meat.

• You could make this recipe with chicken legs, wings or breasts, but it will affect cooking time.

Here's how to make it: 

1. Put the olive oil, garlic, mustard, Italian seasoning, salt, black pepper and lemon zest (save lemon for later) into a large bowl. Mix with a fork to combine.
   
2. Add the chicken and thoroughly coat with the marinade mixture. Cover the bowl and let sit for 30 minutes on the counter or if you have time to marinate longer place into the fridge.
   
3. About 15 minutes before you are ready to cook, preheat your oven to 425 degrees F. Line a baking sheet with parchment paper or use a casserole dish, and use tongs to lift the chicken out of the marinade and place onto the paper or into the dish.
   
4. Bake for 25 to 30 minutes until a meat thermometer reads 165 to 175 degrees F and the chicken is browned. You can also place the chicken under the broiler for 2 to 3 minutes to crisp it up a bit if you prefer. Remove chicken and squeeze the juice from your lemon over the top. Sprinkle a bit of salt and ground pepper and serve.
   
   

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