Honey Mustard Chicken Thigh Skillet

• 6 bone-in, skin-on chicken thighs
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 T avocado oil
• 1 medium yellow onion, large dice
• 2 granny smith apples- peeled, cored, large dice
• 4 garlic cloves, minced
• 3/4 C chicken broth
• 3 T honey
• 1/4 C dijon mustard

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1. Preheat the oven to 450 degrees. Season both sides of the chicken thighs with 1 teaspoon sea salt and  1/2 teaspoon pepper.
2. In a large oven-safe skillet on medium heat, add the avocado oil. Once the oil is hot, sear the chicken thighs on both sides, about 3-4 minutes on each side, and set aside.
3. Reduce the heat to medium-low and drain the fat from the skillet, leaving about 2 tablespoons of fat in the pan. Add the apples, onion, garlic, and 1/2 teaspoons sea salt. Sauté for about 4-5 minutes, occasionally stirring to prevent the garlic from burning.
4. Add the chicken broth, honey, and Dijon mustard. Whisk until all ingredients are combined and bring to a boil. Remove the pan from the heat.
5. Place the chicken back in the skillet, skin side up, and roast in the oven for 15 minutes.
6. Remove from the oven and serve the chicken with your favorite roasted vegetable.