adapted from a recipe by Ellie Krieger of the Food Network. (The original was only for 4, I left the skin on the chicken, and I changed the bake time and temp so I could make roasted potatoes alongside this.)
6 bone-in, skin-on chicken thighs
3 TBL Koszkiusko mustard or other grainy, spicy brown mustard
3 TBL Dijon mustard
3 TBL maple syrup
1 TBL minced garlic (from a jar)
3/4 tsp dried marjoram
Mix mustards, maple syrup, garlic and marjoram in small bowl.
Place chicken bone-side down on foil-covered baking sheet.
Pour sauce over top of chicken.
Bake 40 to 45 minutes at 400.
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