Servings: 8 servings 3 lbs bone-in skin-on chicken thighs, (8 count), trimmed of excess skin and fat 1 tsp fine sea salt 1/2 tsp coarsely ground black pepper, plus more to garnish 1/4 cup dijon mustard 1/4 cup honey 1 Tbsp olive oil 3 garlic cloves, about 1 Tbsp minced 1/2 tsp dried rosemary, or 2 tsp chopped fresh rosemary
Preheat the oven to 375 ̊F. Pat chicken thighs dry with a paper towel. Set chicken thighs in a 9×13 casserole dish and season all over with salt and pepper.
In a small mixing bowl, add Dijon mustard, honey, olive oil, garlic, and rosemary. Stir until well combined.
Brush the honey mustard mixture generously over the top and sides of the chicken.
Bake for about 40-45 minutes or until the chicken is fully cooked through and registers at least 165 ̊F, or preferably 175˚F on a meat thermometer.
Broil for 1-2 minutes to brown the tops if desired. Remove from the oven and spoon the pan sauce over the chicken to serve.