Muslos de pollo al horno (Baked chicken thighs) are a simple oven-roasted dish made by seasoning chicken thighs and baking them until juicy, tender, and lightly browned.
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This Muslos de Pollo al Horno recipe is one I make often in my home. It's my go-to method for preparing juicy, oven-baked chicken thighs using a simple blended garlic marinade and a high-heat roasting technique that locks in flavor.
I like to serve it with white rice and spoon the savory pan juices over the top. This easy baked chicken thighs recipe delivers bold, well-balanced flavor with minimal effort, making it perfect for weeknight dinners or family meals.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Chicken thighs: I use chicken thighs for this recipe because they stay juicy and tender even when roasted at a high temperature.
- Salt: Seasons the chicken evenly and enhances its flavor. I like to use Lawry's Garlic Salt for added depth, but you can simply use kosher salt if preferred.
- Onion and garlic: Create a savory base for the marinade.
- Honey: Helps the chicken brown without making it sweet.
- Orange: Add balance and moisture.
- Vegetables: I usually use baby potatoes (also known as creamers) and carrots, but red potatoes work just as well. You can also use a mix of vegetables - about 500 g baby or red potatoes, 600 g parsnips, and 200 g carrots is a good balance, but use what you like best.
How to Make Muslos de Pollo al Horno
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 480°F (250°C). Line an 18 × 13-inch metal baking dish with two layers of heavy-duty aluminum foil to make cleanup easier.
- Arrange the chicken thighs in a single layer in the prepared baking dish. Scatter the vegetables evenly around the chicken.
- In a blender, combine the salt, chopped onion, garlic, black pepper, honey, orange juice, lemon juice, cilantro, green onion, and olive oil. Blend for about 1 minute, or until the mixture is smooth and well combined.
- Pour the marinade evenly over the chicken and vegetables, making sure everything is well coated.
- Bake uncovered for about 20 minutes, or until the juices begin to bubble. Remove the dish from the oven and carefully turn the chicken pieces over, and spoon some of the juices over the vegetables.
- Return the dish to the oven and continue baking for 20 to 25 minutes more, turning the chicken once more, until it is deeply golden and fully cooked. The internal temperature should reach 175°F (80°C), and the vegetables should be tender.
- Remove from the oven and serve immediately.
Hint: Spoon the sauce from the baking dish over the chicken when serving. I recommend serving it with white rice to soak up all the flavor.
Storage, Make Ahead, & Freezing
Storage: Keep baked chicken thighs in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Marinade the chicken up to 12 hours in advance and refrigerate until ready to bake.
Freezing: Not recommended, as this dish is best enjoyed fresh.
Camila's Tips & Variations
- Start skin-side down: Bake the chicken skin-side down first, then flip to finish browning.
- Chicken not absorbing flavor: Marinate for 8 to 12 hours so the seasoning penetrates deeply into the meat.
- Chicken not browning evenly: Turn the pieces during baking until they reach the golden color you prefer.
- Vegetables too soft: Cut the potatoes into large chunks so they hold their shape during roasting.
- Strong garlic smell in the blender: Rinse with vinegar and let it sit for a few minutes before washing to remove odors.
- Want more sauce on the vegetables: Spoon some of the pan juices over the potatoes and carrots while baking.
- No vegetables: If you are not using vegetables, transfer the marinade to a saucepan and bring it to a boil before pouring it over the chicken. This helps speed up the cooking process and intensifies the flavor.
Frequently Asked Questions
Does the chicken taste sweet because of the honey?
No. The honey helps with browning and balance, but the chicken does not taste sweet.
Can I use boneless chicken thighs?
Yes, but reduce the cooking time since boneless thighs cook faster.
Can I skip the potatoes or carrots?
Yes. You can replace them with other firm vegetables, but cut them large so they roast evenly with the chicken.
❤️ Love this Muslos de Pollo al Horno recipe?
Make sure to check out our One-Pan Roast Chicken and Vegetables recipe, an easy and flavorful meal that's perfect for busy weeknights or family dinners.
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Recipe
Muslos de Pollo al Horno
Equipment
- Large baking dish or roasting pan
- Knife or fork
Ingredients
- 2 kg bone-in chicken thighs, skinless (or skin on) and trimmed
- 1⅔ tablespoons garlic salt, such as Lawry's or 1½ kosher salt , adjust to taste
- 1 medium sweet or yellow onion, roughly chopped
- 6 medium garlic cloves , peel
- ½ teaspoon Freshly ground black pepper
- ¼ cup honey
- ½ cup fresh orange juice or storebought
- 2 tablespoons (1 whole lemon) lemon juice
- 1 bunch fresh cilantro, roughly chopped or ¼ cup chopped parsley
- 1 bunch (about 7) green onion, roughly chopped
- 2 tablespoons olive oil
Vegetables (optional)
- 800 g baby potatoes, small red or Yukon gold potatoes, unpeeled, halved
- 500 g carrots, peeled and cut on bias into ½-inch-thick slices
Instructions
- Preheat the oven to 480°F (250°C). Line an 18 × 13-inch metal baking dish with two layers of heavy-duty aluminum foil to make cleanup easier.
- Arrange the chicken thighs in a single layer in the prepared baking dish. Scatter the vegetables evenly around the chicken.
- In a blender, combine the salt, chopped onion, garlic, black pepper, honey, orange juice, lemon juice, cilantro, green onion, and olive oil. Blend for about 1 minute, or until the mixture is smooth and well combined.
- Pour the marinade evenly over the chicken and vegetables, making sure everything is well coated.
- Bake uncovered for about 20 minutes, or until the juices begin to bubble. Remove the dish from the oven and carefully turn the chicken pieces over, and spoon some of the juices over the vegetables.
- Return the dish to the oven and continue baking for 20 to 25 minutes more, turning the chicken once more, until it is deeply golden and fully cooked. The internal temperature should reach 175°F (80°C), and the vegetables should be tender.
- Remove from the oven and serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
