Ingredients

• 2 pounds chicken thighs (bone-in, skin-on)
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)

• 2 tablespoons olive oil
• 1 tablespoons whole grain Dijon mustard
• 1 tablespoons mustard
• 2 tablespoons honey
• 6 cloves garlic, minced
• ¼ teaspoon red pepper flakes

Instructions

1. Preheat the oven to 425°F.
2. Place the chicken thighs in a bowl and season generously with salt and pepper.
3. In a separate small bowl, whisk together all of the sauce ingredients until well combined.
4. Pour the sauce over the chicken thighs and toss until evenly coated.
5. Arrange the chicken thighs in a 9×13-inch baking dish, pouring any remaining sauce over the top. There’s no need to grease the dish.
6. Bake for about 35 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crisp and golden.
7. Transfer the chicken to a serving platter, loosely tent with aluminum foil, and allow it to rest for 10 minutes before serving.

• Bone-in, skin-on thighs deliver the best flavor and texture, but boneless, skinless thighs can be used—just reduce the cooking time to about 25 minutes.
• The glaze is the star here: sweet, tangy, garlicky, and lightly spicy. Don’t hold back.
• While chicken is safe at 165°F, cooking thighs to 175°F results in even crispier skin.
• For extra heat, add more red pepper flakes or a pinch of cayenne.
• If serving with rice or mashed potatoes, consider doubling the sauce—it’s excellent spooned over sides.