To create a flavorful base, whisk together the marinade ingredients. Combine lemon juice, Dijon mustard, honey, and red pepper flakes in a bowl. Then, place the chicken in a resealable bag and pour the marinade over it. Massage it well into the chicken and refrigerate for at least 30 minutes to allow the flavors to soak in.

Set your oven to 375°F (190°C). While the oven is warming up, heat olive oil in an ovenproof skillet over medium-high heat.

Remove the chicken from the marinade, letting any excess drip off. Season the pieces lightly with salt and pepper. Place them skin-side down in the skillet and sear for 3-4 minutes until golden brown and crispy.

Now it’s time to introduce those star ingredients. Carefully flip the chicken, then add your minced garlic and rosemary sprigs to the pan. The sizzling aroma? Simply magical.

Move the skillet into the preheated oven and bake for 20-25 minutes. When the chicken reaches an internal temperature of 165°F, it’s done! Don’t forget to let it rest for a few minutes before serving to lock in all the juices.

Serve the chicken hot, garnished with fresh rosemary sprigs for extra flair. Pair it with your favorite sides, and you’re good to go!