My friend Cara makes delicious honey garlic pork spareribs, and I love how the honey and garlic caramelize in the sauce and get all sweet and sticky (or rather, even more sweet and sticky!) in the oven. This chicken dish sort of mimics that sparerib sauce, with the addition of Dijon mustard. I used skin-on chicken legs here, but it works equally well with chicken thighs, and the chicken pieces can be skin-on or off. The measurements are all “more or less”, so taste it before you add the chicken and adjust as you see fit. Use a baking dish that accommodates the chicken fairly snugly (it will shrink as it bakes), so that the sauce doesn’t dry out in the oven and the chicken stays moist. Serve with rice or some other grain to soak up the delicious sauce!…