1. Peel the garlic and put it through a garlic press. Place garlic, spices, mustard, olive oil and honey in a saucepan. Add a little salt and stir all the ingredients to make a homogeneous porridge.

2. Blot the chicken thighs in a towel from excess liquid. Cut off excess fat. Rub the chicken with salt and black pepper on all sides.

3. Brush each piece generously with honey-mustard glaze on all sides. Place the thighs in the baking dish. You can simply place them on a baking tray. They will be crispier that way. Bake the chicken in a preheated 190 deg. C (375 deg. F) oven for about 40 minutes, or until the center reaches 165ºF on a meat thermometer.

4. Remove the baked thighs from the oven, cover with foil, and let rest on the counter for 10 minutes. Transfer to a serving platter, garnish with fresh chard leaves and serve. Enjoy!

The baked thighs can be stored in the refrigerator for 2-4 days in a container or frozen.