1clove garlicgrated or finely minced (or use 1/2 teaspoon garlic powder)
Preheat oven to 400 degrees Fahrenheit.
Pat the chicken thighs dry with a paper towel, and rub with 1 tablespoon of olive oil, making sure to get under the skin if you can. Season with salt and pepper, rubbing the chicken thighs to get under the skin.
Prepare the honey mustard sauce: in a small bowl, combine 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon olive oil, and 1/2 tablespoon lemon juice. Add the grated garlic and Italian seasoning. Whisk together with a fork.
Brush the chicken thighs with the honey mustard sauce, making sure to rub the sauce under the skin. There will be leftover sauce, you'll use it in the next step.
Place the chicken thighs on a baking sheet. (See notes for how to make this a complete sheet pan dinner!) Bake at 400F for 20 minutes, carefully remove from the oven and brush the chicken thighs with the remaining honey mustard sauce. Continue to bake for 5-10 minutes, or until the internal temperature of the chicken thighs is at least 165. Remove from oven and allow to rest for 5 minutes before serving warm.
To make a complete sheet-pan dinner, bake the chicken thighs on a large baking sheet brushed with olive oil, and add veggies to the other half of the baking sheet (try cubed butternut squash, cubed sweet potato, cubed potatoes, broccoli florets, or cauliflower florets). Spray the vegetables with olive oil spray and season with salt, pepper, and garlic powder.
If you prefer firmer vegetables, you might need to check on them after 20-25 minutes and remove them from the oven. This is a good time to brush the chicken with more honey mustard sauce!