Using paper towels, thoroughly pat the chicken pieces dry on all sides - this ensures better browning and helps the marinade stick. Season both sides generously with salt and pepper.

In a medium mixing bowl, combine the Dijon mustard, honey, minced garlic, and olive oil. Whisk vigorously until the mixture becomes smooth and well-blended, about 30 seconds.

Place chicken in a large bowl or shallow dish. Pour 3/4 of the honey-Dijon mixture over the chicken, reserving the remainder for basting. Using tongs or clean hands, coat each piece thoroughly on all sides.

Line a 9x13 inch baking dish with foil or parchment paper for easier cleanup. Arrange the coated chicken pieces in a single layer, ensuring they don't touch each other.

Place the baking dish on the middle rack of your preheated oven. Bake for 15 minutes, then remove from oven and brush the chicken with the reserved marinade.

Return to oven and continue baking for another 10-15 minutes, or until the chicken is cooked through and golden brown. To check doneness, insert a meat thermometer into the thickest part - it should read 165°F.

Remove from oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring moistness.

If desired, spoon any pan juices over the chicken and garnish with fresh thyme leaves just before serving.