Preheat the oven to 400°F. Prepare small rimmed baking sheet by spraying lightly with non-stick spray.
Place the chicken thighs, skin side up, in pan. Season the thighs with salt and pepper. Bake the thighs until the skin is crispy and the juices run clear when the thighs are pierced with a fork, 30-40 minutes. Internal temperature should read at least 165°F on an instant read thermometer.
While the chicken roasts, combine the olive oil, honey, vinegar, and garlic in a small saucepan. Bring to a simmer over medium heat and simmer gently, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat, and let stand for 5 minutes. Sauce will continue to thicken.
Once the chicken is done, baste each thigh with the sauce. If you prefer more of a glaze topping, pop them back into the oven or under the broiler to set the glaze. Serve warm with additional sauce and cooked rice, if desired.
Notes
Recipe adapted from Poor Girl Gourmet by Amy McCoy.
If you prefer white meat, substitute bone-in chicken breasts. Bake at 400°F for 45 to 55 minutes or until done.