Directions:
- 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.
- To Freeze:.
- Mix all ingredients into a large freezer bag, smoosh around to combine, seal, being sure to squeeze out all the air.
- Label or print recipe and slip both into a 2nd large freezer bag and freeze!
- YUM.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.57 Kcal (132 kJ) | ||
| Calories from fat | 10.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Sodium | 177.79mg | 7% | |
| Potassium | 23.8mg | 1% | |
| Total Carbs | 4.91g | 2% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 0.24g | 0% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.2mg | 1% | |
| Calcium | 11.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 183.31 Kcal (767 kJ) | ||
| Calories from fat | 63.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 2% | |
|---|---|---|---|
| Sodium | 1032.27mg | 7% | |
| Potassium | 138.21mg | 1% | |
| Total Carbs | 28.52g | 2% | |
| Sugars | 26.65g | 18% | |
| Dietary Fiber | 1.05g | 1% | |
| Protein | 1.37g | 0% | |
| Vitamin C | 1.6mg | 0% | |
| Iron | 0.9mg | 1% | |
| Calcium | 67.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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