What You'll Need:

• 8 skin-on chicken thighs
• ¼ cup Dijon mustard
• ¼ cup honey
• 4 Tablespoons 4th & Heart Himalayan Pink Salt Ghee, melted
• 2 Tablespoons apple cider vinegar
• 4 garlic cloves, minced
• 1 large shallot, minced
• 2 teaspoons dried thyme
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 lemon, thinly sliced
• 5 fresh thyme sprigs
• 2-3 cups cooked grain of choice, for serving, optional
• 3-4 cups cooked vegetables of choice, for serving, optional

Instructions:

1. Arrange a rack in the center of the oven, and preheat to 375°F.
2. Place the chicken, skin side up, in a single layer in a 9x13-inch casserole dish. Pat completely dry with paper towels.
3. In a mixing bowl, whisk together the dijon, honey, melted ghee, apple cider vinegar, garlic, shallot, dried thyme, salt, and pepper. Pour the mixture liberally over the chicken, smoothing to coat the entire surface, and allowing excess to settle to the bottom.
4. Arrange the lemon slices along the crevices of the chicken, leaving most of the skin exposed. Add the thyme sprigs, and transfer the baking dish, uncovered, to the oven.
5. Bake for 40 minutes, or until the chicken reaches an internal temperature of 165°F. Broil on low for 2-4 minutes, watching closely to prevent burning, until the top is golden brown with crisp edges, to your liking.
6. Remove the pan from the oven, and let the chicken rest for 5 minutes before serving.
7. Serve each piece with a generous drizzle of sauce. Especially delicious alongside a cooked grain and vegetable of your choice!