Ingredients

• 8 bone-in chicken thighs
• ¼ cup honey
• ¼ cup Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 ½ teaspoons finely chopped fresh rosemary
• 1 ½ teaspoons finely chopped fresh thyme
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 350°F (177°C). Arrange the chicken thighs in a baking dish and blot them dry using paper towels.
2. In a small mixing bowl, combine the honey, Dijon mustard, garlic, olive oil, rosemary, thyme, salt, and pepper. Stir until well blended.
3. Spoon or brush the honey mustard mixture generously over each chicken thigh, coating the surface evenly.
4. Bake uncovered for 40 to 45 minutes, or until the chicken reaches an internal temperature of 175°F (80°C). During the final 2 to 3 minutes, switch the oven to broil to help brown and crisp the skin.

• If fresh herbs aren’t available, substitute with 1 teaspoon total of dried herbs. A mixed Italian seasoning works particularly well.