In a small bowl, whisk together the Dijon mustard, minced garlic, olive oil, honey, thyme leaves, dried oregano, salt, and black pepper until well combined.

Place the chicken thighs in a large resealable bag or a shallow dish, and pour the mustard marinade over the chicken, making sure to coat each piece well.

Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours, to allow the chicken to marinate.

Preheat the oven to 375°F (190°C).

Remove the chicken from the marinade, and place the chicken thighs, skin side up, in a Dutch oven or other oven-safe pot.

Pour any remaining marinade over the chicken.

Bake for 45-50 minutes, or until the chicken is cooked through and the skin is golden brown and crispy.

Let the chicken rest for 5-10 minutes before serving.