Crispy Skinned Chicken with Creamy Mustard Sauce 

Ingredients:

For the Chicken:

2 lbs bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for extra heat)
For the Creamy Mustard Sauce:

1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Sides (optional):

1 cup cooked rice or quinoa
1/2 cup roasted vegetables
Instructions:

Prepare the Chicken:
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels. In a small bowl, mix together the olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Rub this mixture all over the chicken thighs, ensuring the skin is well coated.
Cook the Chicken:
Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a cast-iron skillet. Bake in the preheated oven for about 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Make the Creamy Mustard Sauce:
While the chicken is baking, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
Serve:
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve the crispy chicken thighs with a generous drizzle of creamy mustard sauce on top.
If desired, serve with cooked rice or quinoa and roasted vegetables on the side.