Ingredients Jump to Instructions ↓

  1. 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)

  2. 2 tablespoons grainy French mustard

  3. 2 tablespoons Dijon mustard

  4. 1 clove minced garlic

  5. 1/2 teaspoon dried marjoram

  6. 2 tablespoons maple syrup

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons 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.


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