I have been living with celiac disease and following a gluten-free diet since I was a toddler. This is a staple chicken dish for me because it is naturally gluten free, quick and simple to prepare – and tastes delicious.
Mix olive oil, mustard and honey in a bowl. Lightly season chicken thighs with sea salt. Put chicken in a greased casserole dish. Sprinkle chopped garlic over chicken, and put honey-mustard sauce over top. Put rosemary springs around.
Bake for 50 minutes, then turn on the broiler and broil for two to five minutes, keeping an eye on it so it doesn't burn. Broiling with caramelize your sauce and make skin crisp. Remove from oven. Add pepper to taste.
Per serving: 520 calories, 27 g protein, 33 g fat (9 g saturated fat), 24 g carbohydrates, 0 g fibre, 130 mg cholesterol, 623 mg sodium.