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Author Notes: I took my favorite marinade for brussel sprouts (Closet Cooking) and adapted it for use on juicy tender bone in skin on chicken thighs. —Lena
- 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
- Preheat the oven to 375°.
- 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).
- 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.
- Roast chicken for about 50 minutes, after 35 minutes brush on the remaining marinade.
- This recipe was entered in the contest for Your Best Recipe with Mustard