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Melt In Your Mouth Chicken Thighs - Tender, Juicy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese (the finer, the better)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1/2 teaspoon kosher salt, plus more to season chicken
  • 1/2 teaspoon black pepper, plus more to season chicken
  • 1 tablespoon olive oil
  • Optional: 1 teaspoon chopped fresh thyme or rosemary
  • Optional for garnish: chopped parsley and lemon wedges

Method
 

  1. Preheat the oven: Set your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easy cleanup. Place a wire rack on top if you have one.
  2. Pat the chicken dry: Use paper towels to remove excess moisture from the thighs. This helps the skin crisp up. Season both sides lightly with salt and pepper.
  3. Mix the sauce: In a bowl, combine mayonnaise, Parmesan, Dijon, lemon juice, garlic, onion powder, smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper, and olive oil. Stir until smooth. Fold in herbs if using.
  4. Coat the chicken: Place the thighs skin-side up on the rack or sheet. Spread a generous layer of the sauce over the top and a thinner layer underneath. Keep most of it on top to create a flavorful crust.
  5. Bake: Roast for 30 to 40 minutes, depending on size. The chicken is done when the thickest part reaches 175°F to 190°F and the juices run clear. Thighs shine at higher temps because the connective tissue melts and turns silky.
  6. Broil for extra color (optional): If you want a deeper golden top, broil on high for 1 to 2 minutes. Watch closely to avoid burning.
  7. Rest and serve: Let the chicken rest for 5 minutes. Scatter parsley on top and serve with lemon wedges. The acidity brightens the rich flavors.