1. Pat dry the chicken thighs with few sheets of paper towels. Season both sides of chicken with salt and pepper.
2. Heat butter in a large oven-safe pan over medium-high heat. When hot, add chicken in a single layer and cook for 3-4 minutes per each side until lightly golden on the outside. Do not overcrowd. Cook in batches if need to. Remove to a plate.
3. Reduce the heat to medium and add shallots. Cook until softened, 2-3 minutes, stirring nonstop. Stir in garlic and cook until fragrant, about 30 seconds. Sprinkle the flour and cook for 1 minute, stirring frequently.
4. Whisk together the honey, Dijon mustard, and lemon juice, and add to the pan with 1 cup of equal part of milk and cream, rosemary, and bay leaves. Season with salt and pepper, to taste. Bring to a quick simmer and let the mixture thicken.
5. Preheat the oven to 350F.
6. Add the chicken back to the pan, skin side up. Bake, uncovered, 40-45 minutes or until the chicken is fully cooked through. Discard rosemary and bay leaves before serving.