Preheat oven 375F/191C Degrees

Preheat Cast Iron Skillet

Season Chicken

• Season the chicken generously with salt and freshly ground black pepper. Set aside
  3 1/2 - 4 pounds chicken, 2 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper

Make the marinade

• In a small mixing bowl, add oil, honey, mustards, garlic, thyme, dill and red pepper flakes. Mix to combine.
  1/4 cup extra virgin olive oil, 1/4 cup raw honey, 2 tablespoons grey poupon, 2 tablespoons whole grain mustard, 2 tablespoons grated garlic, 1 tablespoons fresh thyme leaves, 2 tablespoons fresh dill, 2 teaspoons red pepper flakes

Sear the chicken breast

• Add the avocado oil to the preheated cast iron skillet. Use medium flame.
  2 tablespoons avocado oil
• Add the chicken skin side down. Sear until lightly golden. About 4 to 5 minutes. Flip the chicken over and cook another 4 to 5 minutes. Turn off the stove,
• Pour the honey mustard marinade all over the chicken. Use a pastry brush to spread the seasoning evenly and brush the underside as well.

  Note: I use a kitchen thong to lift the chick to brush the underside.
• Place the cast iron pan onto a half sheet pan. Transfer the tray into the preheated oven.
• Bake 30 to 35 minutes or until the internal temperature reaches 175F - 185F when tested near the thigh.
• Slice and serve the chicken with your favorite vegetables or rice. Enjoy.