Honey Soy Roasted Chicken Thighs
Chicken thighs roasted in a balanced marinade of honey, soy sauce, tomato paste, and mustard. The glaze caramelizes in the oven as the chicken cooks until golden and tender, with charred edges from the reduced sauce.
Ingredients
- 2 chicken thighs
- 3 chicken thighs
- 2 TBSP extra-virgin olive oilneutral oil1:1fat
reduces fruity flavor
- 3 TBSP extra-virgin olive oilneutral oil1:1fat
reduces fruity flavor
- 1 TBSP reduced-sodium soy sauce
- 2 TBSP reduced-sodium soy sauce
- 1 TBSP tomato paste
- 1 TBSP organic ketchup
- 2 TBSP raw honey
- 1 TSP mustard
- freshly ground black pepper
Instructions
- 1
Mix olive oil, soy sauce, tomato paste or ketchup, honey, mustard, and black pepper together.
- 2
Heat oven to 400F.
- 3
Dip chicken thighs in the marinade.
- 4
Spread coated chicken in oven-safe cookware and cover with aluminum foil.
- 5
Roast for 75 minutes.
- 6
Remove foil and turn chicken over.
- 7
Continue cooking for 15 minutes or more until chicken is cooked through and the marinade begins to char at the edges.
Tips
Use bone-in, skin-on chicken thighs for best texture and flavor.
The marinade will reduce and concentrate as it cooks; watch in the final minutes to prevent burning.
Tent with foil if browning too quickly before the 75 minutes are complete.
Good to Know
Refrigerate leftovers in airtight container for up to 3 days.
Prepare marinade up to 1 day in advance. Marinate chicken for 30 minutes to 2 hours before roasting for deeper flavor.
Serve warm with roasted vegetables, rice, or crusty bread to soak up the sauce.
Common Mistakes
Do not skip the foil cover in the first 75 minutes to avoid drying out the chicken.
Do not ignore the browning in the final 15 minutes to avoid a burnt, bitter marinade.