Maple-Mustard Chicken Thighs

• 8 bone-in chicken thighs, skin removed (about 2 1/2 lbs.)
• 13 cup grainy French mustard
• 1 garlic clove, minced (about 1 teaspoon)
• 34 teaspoon dried marjoram
• 3 tablespoons pure maple syrup

1. Preheat oven to 375; rinse chicken and pat dry with paper towels.
2. Combine the mustard, garlic, marjoram, and maple syrup in a small bowl.
3. Spread about 1 tablespoon of the mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a crust.
4. Arrange the chicken in a single layer in a large baking dish.
5. Bake until mustard mixture has formed a crust and is slightly hardened, and the juices run clear when the chicken is pierced in the center, 45-50 minutes.

chicken, garlic, marjoram, maple syrup

Taken from www.food.com/recipe/maple-mustard-chicken-thighs-477488 (may not work)