Maple-Mustard Chicken Thighs with Home fries & green beans

• 4 large bone-in chicken thighs, skin removed (about 1 1/2 lbs)
• 2 tbsp grainy french mustard
• 2 tbsp Dijon mustard
• 1 clove minced garlic
• 1/2 tsp dried marjoram
• 2 tbsp maple syrup

Preheat oven to 375 degrees.

Rinse chicken and pat dry. Combine the mustard, garlic, marjoram and maple syrup in a small bowl. Arrange chicken in a glass baking dish. Spread about 1 1/2 tbsp of the mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust". Bake for 45-50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced. Enjoy!