Maple-Mustard Chicken Thighs

Ingredients:
4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 T grain mustard
2 T Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 T maple syrup

Preparing the chicken:
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.

Serves 2 to 4