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 topped with 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, this recipe is what dinner dreams are made of! And, a bonus, only one pan to wash!

White meat vs. dark meat:

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

Yes, they 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 this subject, we are a house divided. My husband prefers breasts or white meat, and I prefer dark meat. 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.

Bone-In vs. Boneless:

In most recipes, you can use either bone-in or boneless. This 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.

Here’s what you will need:

You will need the following ingredients: olive oil, chicken thighs, honey, apple cider vinegar, red pepper, ground cumin, garlic powder, kosher salt, cornstarch, and water.

You will also need a heavy-duty, oven-safe skillet.

How to make this recipe:

Preheat the oven to 375 degrees F.

Add olive oil to a large skillet over medium heat. When the oil is hot, add the thighs, 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-low. 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 thighs back to the pan and spoon the glaze over the pieces. Place the pan in the oven and cook for 15 minutes. Carefully remove the pan from the oven and spoon additional glaze over the pieces.

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 pieces and enjoy!

Leftovers and Storage:

If you have leftovers, place the cooled pieces 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.

How long to cook them?

These one-pan, wonders 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 a safe internal temperature of 165 degrees F.

When checking to see if it’s done, be sure to insert your meat thermometer in the thickest part of the meat, not touching the bone.

The size of chicken pieces varies widely these days, and actual oven temperatures can vary by 25-50 degrees. That’s why it is important to use a meat thermometer to know for sure when the chicken is done. If your pieces are larger or smaller than eight ounces, your cooking time may be more or less.

What to serve with them:

I like to serve this dish 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.

Sharon’s Expert Tips:

This recipe as written is a little spicy. If you prefer less heat, add less red pepper than the recipe calls for.

Be sure to use an oven-proof skillet to pan-sear and bake your poultry. 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.

When checking to see if the poultry is 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 breasts, use bone-in, skin-on. 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 an instant-read meat thermometer.

To minimize splatter and a mess on your stovetop, use a screen splatter guard when pan-searing the chicken.

When measuring honey, if you spray your measuring cup with Pam or another non-stick cooking spray it makes it easier to pour the honey out.

The size of chicken pieces varies widely these days, and actual oven temperatures can vary by 25-50 degrees. That’s why it is important to use a meat thermometer to know for sure when they are done. If your pieces are larger or smaller than mine, your cooking time may be more or less.

More easy dark meat recipes:

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

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

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

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Easy Honey-Baked Bone-In Chicken Thighs Recipe