Golden Baked Chicken Thighs with Onion Cream and Mayonnaise
Incredibly juicy oven-baked chicken thighs coated in a rich layer of mayonnaise and onion soup mix that seals in all the moisture and creates a beautifully golden crust. Topped with fresh leek slices, this effortless sheet-pan dinner delivers maximum flavor with minimal prep. A crowd-pleasing comfort meal the whole family will ask for again.
🛒 Ingredients
5 servings
- 1 kg (2.2 lbs) bone-in, skin-on chicken thighs
- Black pepper, to taste
- 1 packet (40 g) onion soup mix
- 200 g (¾ cup) mayonnaise
- 1 leek, sliced into rounds
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Directions
- 1
Preheat your oven to 180 °C (350 °F).
- 2
Arrange the chicken thighs in a single layer in a baking dish.
- 3
Season generously with black pepper and sprinkle the onion soup mix over all pieces, coating evenly on all sides.
- 4
Spoon generous dollops of mayonnaise over the top of each chicken piece.
- 5
Scatter the leek rounds evenly over the chicken.
- 6
Cover the dish tightly with aluminum foil and bake for 1 hour.
- 7
Remove the foil and continue baking for 45–60 more minutes, until the chicken is deep golden brown and cooked through.
💡 Chef's Tip
Stir a teaspoon of Dijon mustard into the mayonnaise before spreading for an extra layer of depth. Pairs beautifully with roasted potatoes, steamed green beans, or fluffy white rice.
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Same category — Poultry
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