Spicy Oven-Baked Chicken
Chicken thighs coated in hot sauce, mustard, thyme, and garlic are oven-baked for a tender and simple chicken dish.
- Yield
- 8 Servings
- Serving size
- 1 chicken thigh (2-3 ounces)
- Rating
- 3.70 of 5 (53 ratings)
Food groups
- Protein Foods: 3 1/2 ounces
Ingredients
- 8 large chicken thighs, trimmed
- 2 tablespoons hot sauce
- 2 teaspoons yellow mustard
- 2 teaspoons dried thyme
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
- Put chicken thighs, hot sauce, mustard, thyme, and garlic in the bowl and mix well.
- Cover and refrigerate at least one hour or up to 24 hours.
- Heat the oven to 450°F.
- Put the chicken on a baking sheet and sprinkle with the salt and pepper.
- Place in the oven and bake about 50 minutes until crispy and crackling.
- Serve right away.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 182.87 |
| Total Fat | 8.25 g |
| Saturated Fat | 2.33 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 132.57 mg |
| Carbohydrates | 0.72 g |
| Dietary Fiber | 0.3 g |
| Total Sugars | 0.04 g |
| Added Sugars included | 0 g |
| Protein | 24.92 g |
| Calcium | 20 mg |
| Potassium | 285 mg |
| Sodium | 440.17 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 27 mg |
| Phosphorus | 235 mg |
| Selenium | 28 mg |
| Zinc | 2 mg |
| Vitamin A | 12 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.4 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 10 mcg |
| Folate | 6 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 6 mg |
| Choline | 72 mg |
Recipes you may also like
- Slow Cooker Lentil Soup
- Tuna Veggie Antipasto
- Instant Chocolate Mousse
- Peter Pumpkin Squares
- Garden Frittata
- Classic Macaroni and Cheese
- Colorful Quesadillas
- Taco Soup
Source
Recipe by: USDA Center for Nutrition Policy and Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spicy-oven-baked-chicken. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.