Maple Mustard Chicken Thighs

• 8 bone in skin on chicken thighs (excess fat trimmed off)
• 1/2 cup whole grain mustard
• 1/2 cup dijon mustard
• 1/2 cup maple syrup
• 1/4 cup apple cider vinegar
• 4 cloves of garlic, minced
• freshly ground black pepper

1. Preheat the oven to 375u0b0.
2. In a small bowl whisk together mustards, maple syrup, apple cider vinegar and garlic. After you get a smooth consistency add pepper to taste (I used probably 1/2 a teaspoon, you don't need a lot here).
3. Arrange the chicken skin side up in a casserole pan (I needed to use two to fit them all) and pour 2/3 of the marinade over the chicken. Toss to fully coat the thighs.
4. Roast chicken for about 50 minutes, after 35 minutes brush on the remaining marinade.

chicken, whole grain mustard, dijon mustard, maple syrup, apple cider vinegar, garlic, freshly ground black pepper

Taken from food52.com/recipes/26974-maple-mustard-chicken-thighs (may not work)