I can’t wait for you to try my new favorite recipe, easy Honey Baked Bone-In Chicken Thighs! Tender, juicy chicken thighs are pan-seared and then baked in the oven in a sweet and savory glaze made with honey and apple cider vinegar. So many amazing flavors all wrapped up in one tidy package!

Simple and delicious, Honey Baked Bone-In Chicken Thighs is what dinner dreams are made of! And, a bonus, only one pan to wash!

Chicken Thighs vs. Breasts:

I am a huge fan of chicken thighs. They are so much moister and more flavorful than chicken breasts. Breasts tend to dry out if cooked even a second too long. Thighs, especially bone-in chicken thighs, are much more forgiving and have exceptional flavor, even if overcooked.

Yes, chicken thighs do have a little more fat, but according to Livestrong, only “2 grams of the extra fat is the unhealthy saturated fat that can raise your cholesterol levels.”

On the subject of chicken thighs vs. breasts, we are a house divided. My husband prefers breasts or white meat, and I prefer dark meat or chicken thighs. If your family is like mine, feel free to mix it up and use both thighs and breasts in this recipe. However, you will need a meat thermometer because breasts take less time to cook.

More Easy Chicken Thigh recipes:

If you like dark meat as I do, I know you will also love these easy chicken thigh recipes. A bonus: most recipes are also one-pan skillet meals.

If you want even more recipes for chicken, check out all of my chicken recipes here.

Bone-In Chicken Thighs vs. Boneless Chicken Thighs:

In most chicken thigh recipes, you can use either bone-in or boneless. This easy baked chicken thigh recipe calls for bone-in, skin-on thighs, but you can certainly use boneless, skinless thighs too.

Just remember that boneless thighs will take less time to cook, and you won’t have the crispy skin on top. The skin also acts as a protective shield that prevents the thighs from drying out.

How long to cook Honey Baked Bone-In Chicken Thighs?

These one-pan, bone-in chicken thighs are first pan-seared on the stove for about ten minutes. Then, they finish cooking in the oven. Generally, it takes about 30 minutes at 375 degrees F. to come up to the safe internal temperature for cooked chicken of 165 degrees F.

What to serve with Honey Baked Bone-In Chicken Thighs:

I served these delicious chicken thighs with my Fall Harvest Salad with Apples and Sweet Potatoes and Mashed Potatoes. If you would like to see other options, check out all of my side dish recipes here.

How to make Honey Baked Bone-In Chicken Thighs:

Preheat the oven to 375 degrees F.

Add the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken, skin side down. Cook for about 6-8 minutes or until the skin is browned. Turn and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the apple cider vinegar, honey, red pepper, cumin, garlic powder, and salt. Simmer for 3 minutes.

Combine the cornstarch with the water and stir until the cornstarch is completely dissolved. Add the cornstarch mixture to the cider vinegar and honey mixture and stir to combine. Cook for two minutes or until the glaze has thickened.

Add the chicken back to the pan and spoon the glaze over the chicken thighs. Place the pan in the oven and cook for 15 minutes. Carefully remove the pan from the oven and spoon additional glaze over the chicken.

Return to the oven and cook for an additional 15 minutes or until the thighs have reached an internal temperature of 165 degrees F.

To serve, spoon additional glaze over the chicken thighs and enjoy!

Sharon’s Expert Tips:

Be sure to use an oven-proof skillet to pan-sear and bake your chicken thighs. Skillets with plastic or rubber-coated handles are not oven-safe and you could end up with melted handles, and ruined food.

Also, be extremely careful when removing a skillet from the oven. After removing a skillet from the oven, I usually place a potholder or kitchen towel over the skillet handle to remind me not to grab it.

If you have leftovers, place the cooled chicken and glaze in a covered storage container and store in the refrigerator for up to three days. To reheat, place in a 350-degree oven for 10-15 minutes, or place in a microwave for 1-2 minutes.

When checking to see if the chicken thighs are done, be sure to insert your meat thermometer in the thickest part of the thigh, not touching the bone.

If you do decide to add chicken breasts, use bone-in, skin-on breasts. Cut them in half horizontally so they will cook in approximately the same amount of time as your thighs. Either way, check for doneness with a meat thermometer.

★ If you make Honey Baked Chicken Thighs, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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