Ingredients
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6 bone-in, skin-on chicken thighs
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Salt and black pepper to taste
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2 tbsp olive oil
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1/4 cup Dijon mustard
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1/4 cup whole grain mustard
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1/3 cup honey
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3 cloves garlic (minced)
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1 tbsp apple cider vinegar
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1 tsp paprika
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1/2 tsp dried thyme
Instructions
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Prepare the Oven and Chicken:
Preheat oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season with salt and black pepper on both sides. -
Make the Honey Mustard Sauce:
In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, minced garlic, apple cider vinegar, paprika, and thyme until smooth. -
Sear the Chicken:
In a large oven-safe skillet, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear for 3–4 minutes until golden brown. Flip and cook another 2 minutes. Remove from heat. -
Bake the Chicken:
Pour the honey mustard sauce over the chicken thighs in the skillet. Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the internal temperature reaches 175°F (80°C) and the skin is crispy.
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Serve:
Spoon extra sauce from the pan over the chicken before serving. Garnish with fresh herbs if desired.