1 Salt the chicken: Sprinkle chicken thighs on both sides with salt and lay the pieces skin-side up in a shallow casserole dish. Preheat the oven to 350°F (175°C).
2 Make honey mustard sauce: In a medium bowl, whisk together the mustard, honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.
3 Spoon honey mustard sauce over chicken: Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
4 Bake: Bake at 350°F (175°C) for 45 minutes, or until the thighs read 175°F (80°C) on a meat thermometer, or the juices run clear when the meat is pierced with a knife.
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