In a small bowl, mix together the mustard, honey, and orange juice.
Place the chicken thighs in a medium bowl and season them with salt and pepper.
Pour the orange-mustard mixture over the chicken thighs. Wrap the chicken bowl with a silicone wrap (I like to use this reusable silicone strech lids) or a plastic wrap. Marinate at room temperature for 15 minutes*.
Place the chicken thighs into a cast iron skillet* and bake for 40 minutes or until it gets the internal temperature of 165˚F.
Serve the chicken thighs with rice or roasted veggies.
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