Recipe

Zesty Baked Chicken

Crisp-edged, oven-baked chicken with a lemon Dijon sauce that finishes glossy and buttery. Big flavor, low drama, and weeknight friendly.

By Matt Campbell

•

4.8

Golden baked chicken thighs on a sheet pan with lemon slices, herbs, and glossy lemon Dijon sauce

Jump to Recipe

If you have ever wanted restaurant-style chicken without babysitting a stovetop pan for an hour, this is your move. We are baking chicken until the skin gets those crisp, crackly edges, then finishing it with a zesty, tangy lemon Dijon sauce that tastes way fancier than the ingredient list suggests.

The sauce is bright, a little sharp in the best way, and rounded out with a buttery swirl at the end so it feels genuinely luxurious. This is the kind of dinner that makes plain rice feel like a special occasion and convinces everyone at the table you had a plan all along.

A spoon drizzling lemon Dijon sauce over baked chicken thighs

Why It Works

Crisp edges, juicy center: High heat in the oven renders fat and keeps the meat tender.
Fast flavor build: Dijon, lemon zest, and a splash of vinegar give you instant brightness and complexity.
A real sauce, not a sad drizzle: Broth, lemon, and mustard reduce into something glossy and spoonable, and you can whisk in a little chicken drippings for extra depth.
Flexible: Works with thighs or breasts, and you can keep it mild or add heat.

Pairs Well With

Storage Tips

Refrigerate: Store chicken and sauce in an airtight container for up to 4 days. Cool promptly, then refrigerate.

Reheat (best method): Warm the chicken on a sheet pan at 350°F until hot, about 10 to 15 minutes. Warm the sauce in a small saucepan over low heat, adding a splash of broth or water if it tightened up in the fridge.

Microwave option: Totally fine for busy lunches. Cover and heat in short bursts so the chicken stays juicy.

Freeze: Freeze cooled chicken with a little sauce for up to 2 months. Thaw overnight in the fridge before reheating.

Common Questions

Can I use chicken breasts instead of thighs?

Yes. Use boneless, skinless breasts or bone-in, skin-on breasts. Since breasts are lean, you want to be extra careful with temperature. USDA recommends 165°F. I like to pull breasts around 160°F to 162°F and rest 5 minutes to finish at 165°F, but if yours do not carry over much, just cook them to 165°F in the thickest part.

How do I keep the sauce from tasting too sharp?

Two easy fixes: add the butter at the end off heat, and do not skip the honey. If it still feels aggressive, add an extra splash of broth and simmer 1 to 2 minutes.

Do I have to sear first?

Nope. We are using a hot oven to do the heavy lifting. If you want extra color, you can broil for 1 to 2 minutes at the end, but watch it closely.

What if I do not have Dijon?

Spicy brown mustard works. Yellow mustard is a little one-note but still tasty. If using yellow, add a touch more garlic and lemon zest to keep it interesting.

Can I make it dairy-free?

Yes. Swap the butter for a good olive oil at the end. You will still get a silky sauce, just less rich.

My sauce looks separated. What do I do?

Take it off the heat and whisk in 1 to 2 teaspoons of warm water or broth. Next time, keep the heat low once the butter goes in and do not let it boil.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish or rimmed sheet pan
Small saucepan (for reducing the sauce)
Microplane or fine grater (for lemon zest)
Instant-read thermometer
Tongs
Measuring cup or fat separator (optional, for drippings)

I started making versions of this when I was chasing that bistro feeling at home, the kind where the chicken is simple but the sauce makes you look around like, wait, who cooked this? The first time I nailed the balance, tangy but not sour, buttery but not heavy, I ate it standing at the counter with a spoonful of sauce and zero shame. Now it is my go-to when I want something cozy that still tastes bright and alive, like dinner put on a clean shirt.

Zesty Baked Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Ingredients

2 lb bone-in, skin-on chicken thighs (about 6 to 8)
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder (or 2 cloves fresh garlic, grated)
1 tbsp olive oil
1 lemon (zest and juice)
1/2 cup chicken broth
2 tbsp Dijon mustard
1 tbsp honey (or maple syrup)
1 tbsp apple cider vinegar or white wine vinegar
2 tbsp unsalted butter, cold
2 tbsp chopped parsley (optional, for serving)
Optional heat: pinch of red pepper flakes

Optional add-ins for the baking dish: 1 small sliced red onion or a few lemon slices tucked around the chicken.

Instructions

Heat the oven: Set oven to 425°F. Pat the chicken very dry with paper towels. Dry skin equals crisp skin.
Season: In a small bowl, mix salt, pepper, smoked paprika, and garlic powder. Rub chicken all over with olive oil, then season generously on both sides.
Bake: Arrange thighs skin-side up in a 9x13 baking dish or on a rimmed sheet pan. Bake for 30 to 35 minutes, until the skin is deeply golden and the thickest part reaches 175°F to 185°F (thighs get better with a little extra time). Timing is approximate, your thermometer is the boss.
Start the sauce: While chicken bakes, combine in a small saucepan: lemon zest, lemon juice (use 3 tablespoons to start, which is about 1 large lemon, then add more to taste), chicken broth, Dijon, honey, and vinegar. Add red pepper flakes if using.
Reduce: Bring to a simmer over medium heat, whisking. Simmer until slightly thickened and glossy, 5 to 8 minutes, or until reduced by about 1/3. Taste and adjust: more honey for balance, more lemon for brightness, more salt for punch.
Add the drippings (optional, but very worth it): When the chicken is done, transfer it to a plate to rest. Carefully pour the drippings from the baking dish or sheet pan into a measuring cup. Spoon off most of the fat, then whisk 2 to 4 tablespoons of the concentrated drippings into the simmering sauce.
Finish with butter: Turn heat to low. Whisk in cold butter 1 tablespoon at a time until melted and silky. Do not boil after adding butter.
Sauce it up: Rest chicken for 5 minutes. Spoon the warm sauce over the chicken or serve on the side for dipping. Finish with parsley and an extra pinch of salt if needed.

Bonus crisp trick: If you want the skin even crispier, broil for 1 to 2 minutes at the end. Stay close. It goes from golden to burned fast.

Nutrition information is estimated.

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