Yield: 4 servings
Ingredients:
4-8 (depending on size) bone-in or boneless chicken thighs, skins removed (about 1.5 pounds)
4 tablespoons grainy French mustard (no high-FODMAP additives)
2 tablespoons Dijon mustard
2 teaspoons garlic infused oil
1 teaspoon dried marjoram
4 tablespoons maple syrup
Directions:
- Preheat oven to 375 degrees F
- Rinse chicken and pat dry
- Combine mustards, garlic oil, marjoram, and maple syrup in a small bowl
- Arrange chicken in an oven-safe baking dish
- Spread mustard mixture evenly over top of each chicken thigh, being careful to cover the surface of the chicken (about 2-3 tablespoons per thigh). If there is extra sauce, then save it to serve on the side, warmed in microwave
- 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