1 package of bone-in, skin-on chicken thighs (small pack of four ~ just over a pound)
1/4 c Dijon mustard
1/8 c maple syrup
1 1/2 t rice vinegar
Preheat oven to 425 degrees. In a small bowl, mix together mustard, syrup and vinegar.
Place thighs in a metal baking dish (might want to line the pan with foil first) and heavily salt & pepper. Pour mustard mix over thighs. If using boneless, make sure to turn and coat completely. For bone-in, just spoon mixture over the top covering completely.
Bake chicken for about 40 minutes.