Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • ⅓ cup honey
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.
  3. Place chicken skin-side up on the tray and bake for 15–20 minutes until the skin begins to turn golden.
  4. While the chicken roasts, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, and apple cider vinegar in a small bowl.
  5. Remove the tray from the oven and brush a thick layer of the honey mustard glaze over each piece of chicken.
  6. Return to the oven for 5 minutes, then switch to the broiler for 2–3 minutes until the sauce bubbles and turns a deep, glossy mahogany.
  7. Use a meat thermometer to ensure the thickest part of the thigh reaches an internal temperature of 165°F (74°C), or 175°F (80°C) for optimal texture.