This is a solid, weeknight chicken dish. You can easily just combine the mustard sauce with the chicken in a zip top bag, then place it in the dish when you get home from work. It's not too sweet, not spicy all all, and the chicken thighs are so much more flavorful than chicken breast!
Maple Mustard Chicken Thighs
Adapted from Ellie Krieger
4 large chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Preheat oven to 375 degrees F.
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, covering as much of the surface as possible to form a "crust." Arrange chicken in a 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.