Start by whisking together honey, Dijon mustard, crushed garlic, olive oil, and lemon juice in a small bowl until smooth and well combined. This creates a fragrant, tangy marinade.
Pat the chicken thighs dry with paper towels, then season lightly with salt and pepper on both sides.
Place the chicken in a shallow dish or zip-top bag and pour half of the honey mustard marinade over it, ensuring each piece is coated evenly. Let it marinate at room temperature for at least 15 minutes or up to an hour in the fridge for more depth of flavor.
Preheat your oven to 200°C (390°F). Heat a large ovenproof skillet over medium-high heat, until it’s shimmering and hot.
Place the marinated chicken thighs into the skillet, skin-side down if applicable, and sear for about 4-5 minutes until edges are golden brown and the skin is crispy with a caramelized sheen. Use tongs to flip the chicken once the first side develops a rich, brown crust.
Cook the chicken on the second side for another 3 minutes, allowing it to develop a nice crust and smell fragrant with a slight smoky aroma.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear. You’ll notice a glossy, caramelized glaze forming on the surface.
Remove the skillet from the oven and check the internal temperature with a meat thermometer. Let the chicken rest for about 5 minutes, tented loosely with foil, so the juices can redistribute and stay moist.
Garnish with fresh herbs if desired, then plate the chicken, spooning any remaining glossy glaze over the top. The chicken should be juicy with a beautifully caramelized exterior, ready to serve and enjoy.
