Directions 8 steps | 115 Minutes
In a medium mixing bowl, whisk together the whole-grain mustard, Dijon, garlic, honey, red pepper flakes, soy sauce and black pepper.
Slowly whisk in the olive oil, creating an emulsion. Taste and adjust seasoning if desired. (See notes.)
Reserve ¼ cup of the marinade.
Add the chicken thighs. Cover the mixing bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
Preheat the oven to 350°F. Remove the chicken from the marinade and place them in a shallow casserole dish. Discard the remaining marinade. Spoon the reserved honey mustard sauce over the chicken.
Place the rosemary sprigs in between the chicken thighs.
Bake the chicken thighs from 40-50 minutes or until the chicken is cooked through and the internal temperature of the chicken is at least 165°F. Let the chicken rest for 5-10 minutes before serving.
Serve the honey mustard chicken thighs with a side of rice and steamed vegetables. Enjoy!
The flavors of the mustards vary by brand so adjust the seasonings as you desire. If too salty, add more honey. If too sweet, add more mustard and salt.