Oven-Baked Dijon and Cumin Chicken

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs coated in a tangy Dijon glaze and warm cumin-spiced olive oil, baked until golden with aromatic vegetables. This Algerian-inspired chicken recipe (gluten-free), ready in about 55 minutes, pairs chicken thighs, Dijon mustard, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Algerian cuisine 420 cal/serving

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Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp Dijon mustard
2 tbsp olive oil
1 large, finely chopped onion
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh, chopped thyme

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a small bowl, combine 2 tbsp Dijon mustard, 2 tbsp olive oil, 1 large finely chopped onion, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp paprika. Mix until smooth.
Step 3: Rub the mustard mixture evenly over all sides of the chicken thighs, ensuring full coverage.
Step 4: Place chicken thighs in a single layer in a baking dish, skin-side up. Bake for 35-40 minutes, until internal temperature reaches 165°F and skin is golden and crisp.