Bone-in, skin-on chicken thighs get seared until the skin turns deep golden and crackling, then finish roasting right in a glossy, tangy pan sauce built from Dijon and whole-grain mustard, a touch of honey, garlic, and fresh thyme. Everything cooks in one skillet, so the sauce picks up all those browned bits from searing and turns rich and silky by the time the chicken is fully roasted through. A scatter of fresh parsley at the end brightens the whole dish before it goes straight from stovetop to table. It's a weeknight-friendly dinner with steakhouse-level flavor, and it fits neatly into a gluten free routine without any extra fuss. Serve it with a simple side of roasted vegetables or rice to soak up every bit of that mustard-honey sauce.
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Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt and pepper.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Pour off all but about 1 tbsp of fat from the skillet.
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