Honey Mustard Chicken

First, I'm sure you all want to know that we have not entirely escaped the wrath of this storm. Last weekend, Philly, am ere 120 miles south of us, got 29" and we got nary a flake. This time, Philly's approaching 2 feet, and we stand at 7". Needless to say, the three little boys (Thor included) have gone out to romp earlier today. They're all napping now, led by Thor.
Now, on to what you really want: dinner. And what's better than Honey Mustard chicken? I need flavorful meals which require little participation on my part, and this one fills the bill.

HONEY MUSTARD CHICKEN

3 pounds boneless, skinless chicken thighs
1/2 tsp salt
pepper
1/2 cup Dijon mustard
1/4 cup honey
2 tbsp fresh or dried minced chives
1 tbsp thyme
1/4 cup cold water
1 tbsp cornstarch

Spread the chicken in a single layer in a baking dish; lightly salt and generously pepper. Cook at 375F for 15 minutes. Meanwhile, spray a 2 cup measuring cup with pan spray. Add the mustard and honey to the cup, and stir. Add the chives and thyme, and mix well. After 15 minutes, spread over the chicken and return it to the oven for 30 to 40 minutes, until the chicken is done. Pour the pan drippings (which will include some of the honey-mustard sauce) into a saucepan, and bring to a simmer. Whisk the cornstarch into the cold water, and whisk that into the pan drippings. Cook for a minute or 2, until it thickens, then pour over the chicken and serve with rice or pasta. I chose tri-colored (or, as Ryan calls it, "multi-cultural) rotini, and there was none left for Thor. That's the sign of a good dinner.