Preheat your oven to 425°F (not 350°F—we’ll use a higher temperature for better skin crisping). While the oven heats, pat the chicken thighs completely dry with paper towels, as this is crucial for achieving crispy skin. Season both sides generously with kosher salt and freshly ground black pepper. Arrange the chicken skin-side up in a single layer on a rimmed baking sheet or shallow baking dish, leaving a little space between pieces so the heat circulates evenly.

In a small bowl, combine the honey, Dijon mustard, minced garlic, extra-virgin olive oil, finely chopped fresh rosemary, and fresh thyme leaves. Stir until smooth and well combined. I like to add the fresh herbs right before using the glaze so they retain their bright flavor and color—dried herbs lose their potency quickly once mixed with the wet ingredients. Taste the mixture and adjust seasonings if needed; the glaze should balance sweet, tangy, and herbaceous notes.

Brush or spoon the honey mustard glaze generously over the top and sides of each chicken thigh, making sure to coat them evenly. Don’t worry about coating the underside—gravity will help the glaze drip down as it bakes. Place the baking sheet in the preheated 425°F oven and bake for 35-40 minutes, until the chicken reaches an internal temperature of 165°F when measured in the thickest part of the thigh (not touching bone). I like to check the temperature starting around the 30-minute mark to avoid overcooking, as every oven varies.

Once the chicken reaches 165°F internally, turn on the broiler and move the baking sheet to the highest oven rack, about 4-6 inches from the broiler element. Broil for 2-3 minutes, watching carefully to prevent burning, until the glaze caramelizes and the skin turns golden-brown and crispy. The high, direct heat will quickly caramelize the honey in the glaze and crisp up the skin without overcooking the meat inside.

Remove the chicken from the oven and let it rest for 5 minutes before serving. This brief resting period allows the juices to redistribute throughout the meat, keeping it tender and juicy. Transfer to a serving platter and drizzle any pan juices over the top for extra flavor.