Ingredients:

  • 8 large, bone-in, skin-on Chicken Thighs (approx. 1.2 kg / 2.6 lbs)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice (about 2 medium lemons)
  • 1/4 cup Honey (Runny or Soft)
  • 2 Tbsp Dijon Mustard
  • 4 large cloves Garlic, finely minced or grated
  • 1 Tbsp Fresh Thyme Leaves, removed from stems
  • 1 Tbsp Lemon Zest (zest of 1 large lemon)
  • 1 tsp Smoked Paprika (Optional)
  • 1 tsp Fine Sea Salt (total, divided)
  • 1/2 tsp Black Pepper (total, divided)

Instructions:

  1. Combine Wet Ingredients: In a medium bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until roughly emulsified.
  2. Add Aromatics: Stir in the minced garlic, fresh thyme leaves, lemon zest, smoked paprika (if using), 1/2 tsp salt, and 1/4 tsp pepper. Mix thoroughly until the marinade is uniform.
  3. Reserve Glaze: Scoop out 2 tablespoons (30 ml) of the marinade and set it aside in a small bowl. This reserved mixture will be used for basting later.
  4. Score and Season: Using a sharp knife, score the skin of each chicken thigh 2–3 times diagonally. Pat the chicken thighs thoroughly dry with paper towels (crucial for crisp skin) and sprinkle lightly with additional salt and pepper.
  5. Marinate: Place the chicken thighs into the bowl with the marinade. Massage the marinade well into the chicken, ensuring it penetrates the scored cuts. Seal and refrigerate for a minimum of 2 hours, or ideally 4 to 6 hours. Discard any marinade that has touched the raw meat after use.
  6. Preheat and Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy clean-up.
  7. Initial Bake: Arrange the chicken thighs skin-side up on the prepared baking sheet, ensuring space between them for airflow. Bake for 15 minutes.
  8. Baste and Glaze: Remove the tray from the oven. Brush the reserved marinade liberally over the skin of the thighs.
  9. Finish Cooking: Return to the oven and cook for a further 10–15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the meat.
  10. Rest: Remove the chicken from the oven and allow it to rest for 5–10 minutes before serving. This resting period redistributes the juices, ensuring maximum tenderness.