A sticky sweet-and-spicy honey glaze

Two 4-pound chickens, each cut into 8 pieces
1/4 cup extra-virgin olive oil
Kosher salt
1 cup honey
2 tablespoons Dijon mustard
1 teaspoon coarsely ground pepper

directions
Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the chicken and olive oil; season with salt. Roast until nearly cooked through, about 25 minutes . Pour off the fat on the baking sheets. Preheat the broiler and position a rack just below center.
In a saucepan, bring the honey, mustard, pepper and a pinch of salt to a boil.
On the baking sheets, toss all of chicken with the honey mixture. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet, as necessary, until the pieces are browned. Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it’s cooked through and the skin is deeply glazed but not blackened. Transfer the chicken to a platter. Pour the juices from the baking sheet into a heatproof bowl and skim off the fat. Serve the chicken, passing the juices on the side.

Bobby Flay does it again, fabulous!