Honey Mustard Chicken
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
2 sprigs rosemary
Freshly ground black pepper
Salt the chicken: Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish. Preheat the oven to 350 degrees F (175 degrees C). Make honey mustard sauce: In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it. Spoon honey mustard sauce over chicken: Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken. Bake: Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the thighs read 175 degrees F (80 degrees C) on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking. Sprinkle some freshly ground black pepper over the chicken before you serve.