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Roast chicken thighs, four ways

Servings:
4 servings
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(3)

Ingredients

  • 2 tablespoon melted butter or olive oil
  • 8 tablespoon chicken thighs, bone-in
Honey-mustard sauce
  • 2 tablespoon melted butter or olive oil
  • 8 tablespoon chicken thighs, bone-in
  • 2 tablespoon melted butter or olive oil
  • 2 tablespoon dijon mustard
  • 1 tablespoon honey
Ginger-soy sauce
  • 2 tablespoon melted butter or olive oil
  • 8 tablespoon chicken thighs, bone-in
  • 2 tablespoon melted butter or olive oil
  • 2 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon minced fresh ginger
  • 3 tablespoon soy sauce
  • 2 tablespoon dark sesame oil
Chile-lime sauce
  • 2 tablespoon melted butter or olive oil
  • 8 tablespoon chicken thighs, bone-in
  • 2 tablespoon melted butter or olive oil
  • 2 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon minced fresh ginger
  • 3 tablespoon soy sauce
  • 2 tablespoon dark sesame oil
  • 3 tablespoon olive oil
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
Thai sauce
  • 2 tablespoon melted butter or olive oil
  • 8 tablespoon chicken thighs, bone-in
  • 2 tablespoon melted butter or olive oil
  • 2 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon minced fresh ginger
  • 3 tablespoon soy sauce
  • 2 tablespoon dark sesame oil
  • 3 tablespoon olive oil
  • 2 tablespoon freshly squeezed lime juice
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 3 tablespoon coconut milk
  • 2 tablespoon smooth peanut butter
  • 1/2 teaspoon curry powder

Preparation

Baking Directions:

Heat the oven to 450 degrees F.

Put the chicken in a roasting pan, skin side up, sprinkle with salt and pepper and brush with your selected sauce; put the pan in the oven.

After the chicken has cooked for 10 minutes, baste again with the sauce and turn the pieces; brush the other side and roast for another 10 minutes.

Turn the chicken over (now skin side up again), brush again with the sauce, and roast for another 5 minutes or until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone).

For sauces:Honey-mustard: Combine 2 tablespoons melted butter or olive oil with 2 tablespoons Dijon mustard and 1 tablespoon honey.

Ginger-soy: Combine 1 tablespoon minced fresh ginger with 3 tablespoons soy sauce and 2 tablespoons dark sesame oil.

Chile-lime: Combine 3 tablespoons olive oil, 2 tablespoons freshly squeezed lime juice, 1 tablespoon chili powder, and 1/2 tablespoon smoked paprika.

Thai: Combine 3 tablespoons coconut milk with 2 tablespoons smooth peanut butter and 1/2 teaspoon curry powder.

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