Maple-Mustard Chicken Thighs
The grainy mustard and maple syrup form a delectable tangy-sweet crust on these juicy chicken thighs. This recipe may have a small ingredient list, but it has really big flavor!
* 8 bone-in chicken thighs (about 2 1/2 lbs), skin removed
* 1/3 cup grainy French mustard
* 1 clove garlic, minced (about 1 tsp)
* 3/4 tsp dried marjoram
* 3 Tbs pure maple syrup
Preheat the oven to 375 degrees F. Rinse the chicken and pat dry with paper towels. Combine the mustard, garlic, marjoram, and maple syrup in a small bowl.
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."
Arrange the chicken in a single layer in a large baking dish.
Bake until the mustard mixture has formed a crust and is slightly hardened, and the juices run clear when the chicken is pierced in the center, 45 to 50 minutes.
Serving size: 2 pieces
Total fat: 11g
Excellent source of manganese, niacin, pantothenic acid, phosphorus, potassium, Protein, riboflavin, selenium, vitamin B6, zinc
Good source of copper, iron, magnesium, thiamin, vitamin B12, vitamin K