INGREDIENTS

6 bone-in skin on chicken thighs, trimmed of excess fat and excess skin

Kosher salt

1/3 cup smooth Dijon mustard

1/4 cup honey, more to taste

1 tbsp extra virgin olive oil

2 sprigs rosemary (or a generous sprinkling of dried rosemary)

Freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 350°F. Sprinkle chicken thighs on both sides with salt and lay the pieces skin side up in a shallow casserole dish. 

2. In a medium bowl, whisk together the mustard, honey, and olive oil. Add more salt, mustard, honey, until you get the flavor where you want it. 

3. Pour the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken. 

4. Bake for 40 minutes, or until the thighs read 165°F on a meat thermometer. 

5. Remove the casserole pan from the oven and use a spoon to spoon off any excess chicken fat that has rendered during the cooking. (or don't, if you don't have time)

6. Serve over rice, cauliflower rice, quinoa or with bread.