4 bone-in, skin-on chicken thighs
Black pepper, freshly ground
½ cup dry white wine
1 tsp whole grain mustard
1 medium lemon, thinly sliced
4 cloves garlic, skins removed
8 fresh thyme sprigs
Heat oven to 400°F. Drizzle chicken thighs with olive oil and season with salt and pepper.
Place thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat and cook undisturbed, 14 to 15 minutes. Meanwhile, whisk together white wine and mustard in a small bowl.
When skin is crisp and releases easily from the pan, flip thighs so they are skin-side up. Pour in white wine and mustard mixture, and arrange lemon slices, garlic and thyme in the pan. Roast in the oven on the center rack until chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.