Maple-Mustard Chicken Thighs

Maki Lerwill

This is very easy weekday dinner that I found at Food Network. My husband and kids love it because it has the sweetness from the maple syrup and hint of spicy taste of mixed mustard.

4	Large bone-in chicken thighs, skins removed (about 1 and half lbs.)
2 Tbsp. 2 Tbsp. 1 clove ½ tsp. 2 Tbsp.	Grainy French mustard Dijon mustard Minced garlic Dried marjoram (if there isn’t, use dried oregano) Maple syrup

Preheat oven to 375 degrees.

Rinse chicken and pat dry. Combine mustard, garlic, marjoram (or oregano) and maple syrup in a small bowl. Spread about 1 1/2 Tbsp. mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.