Baked Chicken with Spicy Mustard

Ingredients

• 6 bone-in, skin-on chicken thighs (about 3 lb)
• 1 teaspoon kosher salt, divided
• ½ teaspoon pepper
• 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon stone ground mustard
• 1 tablespoon Dijon mustard
• 3 tablespoons honey
• 2 teaspoons garlic spice paste
• 2 sprigs fresh thyme
• 3 sprigs fresh rosemary

Steps

1. Preheat oven to 400°F. Season chicken with ¾ teaspoon salt, and pepper (wash hands). Halve lemon; juice one-half (1 tablespoon) and cut the other half into 6 slices.
2. Preheat large sauté pan on medium-high 2–3 minutes. Pour oil into pan; add chicken, skin side down, and cook 8–10 minutes on each side or until browned.
3. Meanwhile, combine in a small bowl: both mustards, honey, garlic paste, lemon juice, and remaining ¼ teaspoon salt. Remove leaves from thyme and rosemary; set aside.
4. Transfer chicken to 13- x 9-inch baking dish; coat chicken with mustard mixture. Sprinkle with thyme and rosemary; top with lemon slices.
5. Bake 25–30 minutes and until 185°F for pull-apart tender chicken thighs. Serve.