Story

“My husband’s exact words after his first bite: ‘Oh my god, Betty, this is fantastic! I’m actually hoping the kids don’t like theirs now.’ 😁”

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2–2.2 lb / 900–1000 g)
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: pinch of chili flakes

Directions

1. Preheat oven to 425°F (220°C). Line a baking dish or sheet with parchment or lightly oil it.
2. Pat chicken dry and season both sides with salt and pepper.
3. Whisk olive oil, honey, Dijon, garlic, rosemary, and lemon zest in a bowl.
4. Arrange thighs skin-side up in the dish. Brush half the glaze over the thighs, getting some under the skin if possible.
5. Bake 30–35 minutes, basting once or twice with remaining glaze. Chicken is done when internal temp is 165°F (74°C) and skin is caramelized. Broil 1–2 minutes for extra crispness if desired.
6. Rest 5 minutes, garnish with rosemary sprigs, spoon pan juices over and serve.