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    Home » Meals

    We use cookies · See Privacy Policy in footer · Post contains affiliate links · Updated: Mar 5, 2020

    Baked Chicken Thighs

    baked-chicken

    This quick and tasty sauce for baked chicken thighs is easy to prepare the night before, ready to pop into the oven when you get home. Or put it in the oven in the morning on the timer and just prepare a salad, or vegetables, and serve. It works well for all chicken joints, but thighs always get my vote!

    Jump to Recipe

    In fact, for the version I made for this post I used agave syrup because I didn't have any honey. I'd bought the agave for another recipe a couple of years ago and had plenty left. I promise not to list agave in my ingredients lists - ever! - because I have too often been left with unused ingredients in my pantry.

    I'm pretty sure that syrup is not going to go off for years but, even so, I'm on a mission to streamline and stick to basics. So if you have some that sits in your cupboard unused, try substituting it for honey until it runs out. Then buy honey.

    baked-chicken-thighs-ingredients

    On the honey subject, I'm trying out buying - and eating - local honey in a bid to combat the hayfever-type reactions I'm having this year. I'm not convinced there is a substantiated scientific reason to do it, but I like honey and it won't do me any harm!

     My daughter found a recipe for baked chicken thighs one rainy summer weekend when she was looking for a last-minute alternative to barbequed chicken. I've modified it a bit to suit what we like to eat.

    I did try cutting out the honey but this recipe does need the honey. Tomato puree can taste bitter and, in this case, a small amount of sweetness cuts through and tastes much better.

    I sometimes use stronger mustard than Dijon, which has quite a mellow flavour (for mustard). Use whatever you have. If it's too mustardy, buy some Dijon for next time.

    If even Dijon is too strong try the mi-forte version. I use both types of Dijon a lot - so much so that I buy it in quantity when I go to France. I also buy grain mustard (à l'ancienne) and my particular favourite, Fins Gourmets, which has extra spice. Unfortunately, I get carried away sometimes so I've had to remind myself not to buy grain mustard for the past two years. Somehow I use less of that than the others.

    I've tried making extra sauce for this baked chicken and freezing it - anything to save time and effort another day. This works well, so I use a small can of tomato puree at a go and increase the other ingredients in line with that.

    If you like this...

    ...Why don't you try:

    • Ginger Lime Chicken
    • Chicken in Mustard Cream Sauce
    • Pan-fried Chicken
    baked-chicken-thighs
    Print Recipe
    5 from 1 vote

    Baked Chicken Thighs

    This quick and tasty topping for baked chicken thighs is easy to prepare the night before, ready to pop into the oven when you get home. Or put it in the oven in the morning on the timer and just prepare a salad, or vegetables, and serve.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Dinner
    Cuisine: British
    Servings: 3 servings
    Author: [email protected] Cooks

    Ingredients

    • 6  chicken thighs

    For the marinade:

    • 2 tablespoons tomato puree
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • 2-4 cloves garlic crushed or finely chopped
    • 1 tablespoon soy sauce
    Prevent your screen from going dark

    Instructions

    Preparation:

    • Set the oven to 190°C fan, gas mark 6

    For the marinade:

    • Put the tomato puree, mustard and garlic into a bowl and mix well
    • Add the soy sauce gradually and mix in until it's all incorporated

    Assemble the dish:

    • Place the joints in a shallow casserole dish, skin-side up
    • Cover generously with the marinade and stand for an hour - overnight is fine
    • Cover with foil and cook at 190 C for 40 minutes
    • Remove the foil and return to the oven for 10 minutes

    Video

    Notes

    Everyday Cooks tips:
    • You can use any chicken joints in this recipe. Just make sure they're all a similar size
    • Use a whole 140g can of tomato puree and triple the other ingredients for the marinade. Use what you need and freeze the rest in one or two batches for another day.

    Reader Interactions

    Comments

    1. Tom says

      June 25, 2020 at 10:45 am

      5 stars
      Made this again and thought it deserved 5 stars!

      Reply
      • Susie Collings says

        June 25, 2020 at 12:48 pm

        Thanks Tom 🙂

        Reply
    2. Tom C says

      March 07, 2018 at 11:14 am

      These go great on the barbecue too! Just add some corn on the cob and a bit of salad on the side. So easy to make with a few things that are in the cupboard anyway. And so tasty!

      Reply
      • Susie says

        March 08, 2018 at 12:30 pm

        Hi Tom,
        Glad you like the recipe. Great idea to put them on the barbecue.
        Susie

        Reply

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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