SERVES: 4 | PREP TIME: 5 minutes | COOK TIME: 35 minutes
juice of 2 lemons
¼ cup (60 ml) extra virgin olive oil
1 teaspoon garlic powder
2 pounds (910 grams) bone-in, skin-on chicken thighs
pinch of coarse sea salt and freshly ground black pepper
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon Dijon mustard
2 tablespoons raw organic honey, melted
- Preheat the oven to 400°F (205°C).
- Combine the lemon juice, olive oil, and garlic powder in a mixing bowl and mix well. Add the chicken thighs and stir to coat the chicken in the mixture.
- Place the chicken thighs on an elevated rack on a rimmed baking sheet. Season each chicken thigh with a pinch of salt and pepper. Place in the oven and roast for 30 minutes.
- While the chicken is roasting, combine the garlic, thyme, mustard, and honey in a small bowl and mix well. At the 30-minute mark, brush the chicken thighs with the honey mustard and bake for an additional 5 minutes. Remove from the oven and serve. Garnish with extra honey mustard.