Honey Mustard Chicken

Ingredients

• 1/4 to 1/3 cup smooth Dijon mustard
• 1/4 to 1/3 cup honey
• 1 tablespoon extra virgin olive oil
• 2-3 pounds chicken thighs, skin on, bone in, trimmed of excess fat and excess skin
• Salt
• 2 sprigs rosemary
• Freshly ground black pepper

Directions

1. Season both sides of the chicken thighs with salt, then arrange them in a shallow casserole dish with the skin facing up. Heat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, whisk the mustard, honey, and olive oil until smooth. Add a pinch of salt, taste it, then adjust with more salt and mustard until the flavor is where you like it.
3. Using a spoon, coat the chicken with the honey mustard sauce. Tuck the rosemary sprigs between the chicken pieces.
4. Slide the casserole into the oven and bake at 350 degrees F (175 degrees C) for 45 minutes. The chicken is done when the thighs register 175 degrees F (80 degrees C) on a meat thermometer, or when you pierce the meat with a knife and the juices are clear.
5. Take the casserole pan out of the oven. With a spoon, skim away any extra chicken fat that rendered as it cooked.
6. Finish the chicken with freshly ground black pepper just before serving.