Scale

For the Chicken:

6 bone-in, skin-on chicken thighs

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon smoked paprika

1 tablespoon olive oil

For the Honey Glaze:

⅓ cup honey

2 tablespoons soy sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon apple cider vinegar (or lemon juice)

½ teaspoon red pepper flakes (optional, for heat)

Prepare the Chicken:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

Pat the chicken thighs dry with paper towels to ensure crispy skin.

In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika.

Rub the seasoning mixture over the chicken thighs and drizzle with olive oil.

Sear the Chicken:

Heat a large oven-safe skillet over medium-high heat.

Place chicken thighs skin-side down and sear for 3-4 minutes, until golden brown.

Flip the chicken and cook for 2 more minutes.

Make the Honey Glaze:

In a small bowl, whisk together honey, soy sauce, Dijon mustard, garlic, apple cider vinegar, and red pepper flakes.

Pour the glaze over the chicken thighs in the skillet.

Bake the Chicken:

Transfer the skillet to the preheated oven and bake for 20-25 minutes, basting the chicken with the glaze halfway through.

Cook until the internal temperature reaches 165°F (74°C).

Serve:

Remove from the oven and let the chicken rest for 5 minutes.

Garnish with fresh parsley or sesame seeds and serve with rice, roasted vegetables, or a side salad.