Ingredients:

  • 1 tbsp fresh rosemary, finely minced
  • 1 tsp fresh thyme leaves
  • 3 cloves garlic, minced
  • 1/3 cup Dijon mustard
  • 2 tbsp whole grain mustard
  • 1/3 cup raw honey
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 2 lbs bone-in, skin-on chicken thighs
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat is vital for rendering the chicken fat quickly.
  2. Pat the 2 lbs bone in, skin on chicken thighs with paper towels until the skin feels tacky and dry.
  3. Sprinkle 0.5 tsp kosher salt and 0.25 tsp black pepper over both sides of the thighs.
  4. In your bowl, whisk the 1/3 cup Dijon, 2 tbsp whole grain mustard, 1/3 cup honey, 2 tbsp olive oil, and 1 tbsp ACV until smooth and emulsified.
  5. Stir in the minced rosemary, thyme, and 3 cloves of minced garlic.
  6. Dip each thigh into the mixture or use a brush to coat them generously.
  7. Place chicken in a single layer in your pan, skin side up. Leave space between pieces so they roast instead of steam.
  8. Roast for 35 minutes until the skin is dark golden and bubbling.
  9. Halfway through, spoon some of the accumulated pan juices back over the top.
  10. Let the chicken sit for 5 minutes until the juices settle back into the meat fibers.