Dump Maple Mustard Chicken

Ingredients

• 6 large skinless chicken thighs
• 2 tablespoons grainy French mustard
• 2 tablespoons Dijon mustard
• 1 minced garlic clove
• 1/2 teaspoon dried marjoram
• 2 tablespoons maple syrup

Directions

1. 1

   Rinse chicken and pat dry.

2. 2

   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."

3. 3

   Arrange chicken in a glass baking dish.

4. 4

   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.

5. 5

   To Freeze:.

6. 6

   Mix all ingredients into a large freezer bag, smoosh around to combine, seal, being sure to squeeze out all the air.

7. 7

   Label or print recipe and slip both into a 2nd large freezer bag and freeze!

8. 8

   YUM.