I Tried Martha Stewart’s Baked Chicken Thighs, and They Made Me Feel Capable Again
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Martha Stewart Baked Chicken Thighs
Leave a Comment on I Tried Martha Stewart’s Baked Chicken Thighs, and They Made Me Feel Capable Again
it started with the marinade.
olive oil and lemon—two things that have never left me.
the thighs went in cold and stayed there, soaking, while I wandered around the house looking for something to do with myself.
by the time I pulled them out, I was ready to cook again.
or at least ready to try.
What the Original Looked Like
Martha keeps it pantry-level: olive oil, lemon, salt, pepper.
let it sit.
roast it hard.
flip it once.
glaze it with honey and mustard at the end and broil it into something golden and defiant.
she makes it sound easy.
and—for once—it was.
What I Did Differently
I didn’t measure the lemon juice.
squeezed the whole thing in.
used Dijon instead of grainy.
used two tablespoons of honey, not one.
needed the sweetness.
my thighs were bigger than hers, I think.
added five extra minutes.
still juicy.
The Way It Happened in My Kitchen
the thighs marinated in a glass bowl while I cleaned the counter.
I forgot about them for two hours.
they didn’t mind.
oven to 375°F.
roasting pan oiled, not pretty.
chicken laid skin-side down, thighs touching like they needed each other.
20 minutes. flipped.
10 more.
meanwhile—honey and mustard stirred together in a chipped cereal bowl.
it tasted like defiance and comfort.
brushed it on like I meant it.
slid the tray under the broiler.
watched the skin bubble.
sugar burn.
edges darken.
pulled them out when they smelled done.
you know the smell.
that smell.
A Few Things I Learned While It Roasted
the broiler is not subtle.
but neither am I.
the glaze sticks better when the skin is hot.
so does everything else.
What I Did With the Extras
Mae didn’t come by.
so I wrapped two in foil.
ate one with leftover rice and half a pickle.
the last one I ate cold, standing barefoot on the kitchen tile.
still good.
especially then.
Would I Make It Again?
yes.
on a Tuesday.
or when I need something low-effort that still feels like care.
That’s As Much As I Remember
the lemon stayed on my fingers.
the skin crackled when I bit in.
and for a second—
just a second—
I forgot what I’d been worrying about.
this reminded me of the thighs I made the week we lost power. cooked them on the grill. ate them by candlelight. felt whole.
FAQs
nope. an hour’s good. two’s better. I forgot them for three. they came out perfect.
grainy, Dijon, spicy brown—whatever makes you feel something.
sure. but bone-in keeps the flavor close.
use maple syrup. or a little brown sugar. sweetness matters here.
pierce near the bone. if the juices run clear, you’re there.
Martha Stewart Baked Chicken Thighs
Description
Crispy, lemony, tender—and just bold enough to remind you you’re still cooking with heart.
Ingredients
Instructions
- Marinate the chicken in olive oil, lemon juice, salt, and pepper. cover. chill. leave it alone for at least an hour—overnight if you’re the planning type.
- Preheat the oven to 375°F. oil a roasting pan. lay the chicken in skin-side down. roast for 20–25 minutes. flip. roast another 10.
- Make the glaze—stir honey and mustard in a small bowl. add a pinch of salt if your heart says so.
Brush the glaze on the thighs. broil for 5 minutes. stay nearby. watch for bubbling. pull them when they look like dinner. - Let them rest. then serve. with whatever you’ve got. or nothing at all.