top of page

Sauced & Baked Chicken Thighs

chicken curry


  • 3-5 pounds boneless, skinless chicken thighs (make a bunch at once so you have leftovers!)

  • Salt

  • Freshly ground black pepper

For the sauce (optional):

  • 2 tablespoons olive oil

  • 3 tablespoon Dijon mustard

  • 3 tablespoon balsamic vinegar

  • 3 teaspoon packed brown sugar

  • 5 cloves garlic, minced

  • Dash red pepper flakes


  1. Heat the oven and season the chicken: Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper.

  2. Make a sauce (optional): Whisk all the sauce ingredients together in a medium bowl.

  3. Toss the chicken with the sauce: Pour the sauce over the chicken and toss to combine.

  4. Transfer the chicken to the baking dish: Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

  5. Roast the chicken: Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

  6. Rest the chicken: Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Nutrition Facts:

  • Servings- 1 thigh

  • Calories- 130

  • Fat- 7g

  • Protein- 20g


bottom of page