Baked Chicken Thighs with Honey and Mustard

Juicy, flavourful bone-in, skin-on chicken thighs are guaranteed with this easy recipe that starts by marinating them with extra-virgin olive oil and lemon juice for at least one hour. Then they're roasted for about half an hour until they're cooked through and golden brown.

8 bone-in, skin-on chicken thighs
½ cup extra-virgin olive oil
1 lemon, freshly squeezed
coarse salt
black pepper, freshly ground
1 Tbsp. grainy mustard
1-2 Tbsp. pure honey

In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

Roast chicken, skin-side down, in an oiled roasting pan, 20-25 minutes; flip and roast 10 more minutes.

Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

Variations: You can add some fresh herbs, such as rosemary, to the marinade, if desired. You can also use maple mustard or Dijon.