Ingredients:

 4 bone-in, skin-on chicken thighs

 Salt and black pepper, to taste

 2 tablespoons olive oil

 4 cloves garlic, minced

 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

 1/2 cup chicken broth

 1/4 cup dry white wine (optional)

 Juice of 1 lemon

 Zest of 1 lemon

 1 tablespoon Dijon mustard

 1 tablespoon honey

 Lemon slices and fresh rosemary sprigs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Season the chicken thighs with salt and black pepper on both sides.

3. In an oven-safe skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin side
down, and sear for about 4-5 minutes, or until golden brown. Flip the chicken and sear the other
side for an additional 4-5 minutes.

4. Remove excess fat from the skillet, leaving about 1 tablespoon. Add minced garlic and chopped
rosemary to the skillet. Sauté for about 1 minute until fragrant.

5. Pour in chicken broth and white wine (if using), scraping the bottom of the skillet to release any
browned bits. Allow the liquid to come to a simmer.

6. In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, and honey. Pour this
mixture into the skillet, stirring to combine.

7. Place the skillet in the preheated oven and bake for 25-30 minutes or until the chicken reaches
an internal temperature of 165°F (74°C).

8. Garnish with lemon slices and fresh rosemary sprigs if desired.

Serve the rosemary chicken thighs with your favorite side dishes, such as roasted vegetables, rice, or
mashed potatoes. Enjoy your delicious rosemary-infused chicken!