Here’s what to gather to serve 4 people:

Juice of 2 lemons

1/4 cup extra virgin olive oil (or melted fat of choice)

1 teaspoon garlic powder

2 pounds bone-in, skin-on chicken thighs

Coarse sea salt and freshly ground black pepper, to taste

1 clove garlic, minced

1 teaspoon fresh thyme leaves, minced

1 teaspoon Dijon mustard

2 tablespoons raw organic honey, melted

Here’s what you do:

Preheat your oven to 400°F with the rack in the middle.

Combine the lemon juice, olive oil and garlic powder in a mixing bowl and stir to combine. Add the chicken thighs and coat the chicken in the marinade.

Season the thighs with salt and pepper. Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet. Place the chicken in the hot oven for 30 minutes.

While the chicken is cooking, combine the garlic, thyme mustard, and honey in a small bowl and mix well.

After 30 minutes have passed, take the chicken out of the oven and brush the honey mustard on both sides of the chicken. Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned.

Remove from the oven and brush on extra honey mustard if desired.

http://nomnompaleo.com/post/89238578323/the-paleo-kitchens-honey-mustard-chicken-thighs