3 tablespoons brown deli mustard
2 tablespoons honey
2 teaspoon chopped fresh thyme
½ teaspoon salt
6 boneless skinless chicken thighs, about 2 pounds
Preheat oven to 375 degrees F. Line a large rimmed baking sheet with parchment.
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and turn to coat. Arrange chicken on the parchment-lined baking sheet, tucking them into neat thigh shapes.
Roast chicken until cooked through and browned in spots, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.