Ingredients:

  • 1 kg bone-in, skin-on chicken thighs (approx. 2.2 lbs)
  • 1 tsp Kosher salt (6g)
  • 1/2 tsp Cracked black pepper (2g)
  • 1 tbsp Neutral high-smoke point oil (15ml)
  • 1/3 cup Dijon mustard (80g)
  • 1/4 cup Raw wildflower honey (85g)
  • 2 tbsp Whole grain mustard (30g)
  • 2 cloves Garlic, minced (10g)
  • 1 tbsp Fresh rosemary, bruised and finely chopped (4g)
  • 1 tbsp Fresh thyme leaves (2g)
  • 1 tsp Smoked paprika (2g)

Instructions:

  1. Pat the chicken dry. Use paper towels to remove every bit of moisture from the skin of the 1 kg chicken thighs. Note: Dry skin is the only way to achieve a proper shatter crisp texture.
  2. Season the meat. Sprinkle the 1 tsp Kosher salt and 1/2 tsp cracked black pepper evenly over both sides.
  3. Heat the oil. Add 1 tbsp neutral oil to the skillet over medium high heat until the oil shimmers and barely smokes.
  4. Sear the skin. Place thighs skin side down. Cook for 5-7 minutes until the skin is golden and releases easily from the pan.
  5. Whisk the sauce. Combine 1/3 cup Dijon, 1/4 cup honey, 2 tbsp whole grain mustard, 2 cloves minced garlic, herbs, and 1 tsp smoked paprika in a bowl.
  6. Coat the chicken. Flip the chicken so skin is facing up, then spoon the mixture generously over each piece.
  7. Roast the dish. Transfer the pan to a preheated 200°C oven. Bake for 25-30 minutes until the glaze is bubbling and dark amber.
  8. Check the temp. Ensure the internal temperature has reached 74°C.
  9. Rest the meat. Remove from the oven and let sit for 5 minutes until the juices redistribute throughout the fibers.