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Serves
6
Creator Notes
I took my favourite marinade for brussel sprouts (Closet Cooking) and tailored it for command on juicy relaxed bone in pores and skin on rooster thighs. —Lena
Substances
8
bone in pores and skin on rooster thighs (extra corpulent trimmed off)
1/2 cup
total grain mustard
1/2 cup
dijon mustard
1/2 cup
maple syrup
1/4 cup
apple cider vinegar
4
cloves of garlic, minced
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freshly ground sunless pepper
Directions
- Preheat the oven to 375°.
- In a minute bowl spin together mustards, maple syrup, apple cider vinegar and garlic. After you to find a gentle consistency add pepper to fashion (I worn doubtlessly 1/2 a teaspoon, you don’t need plenty right here).
- Situation up the rooster pores and skin aspect up in a casserole pan (I needed to command two to suit all of them) and pour 2/3 of the marinade over the rooster. Toss to totally coat the thighs.
- Roast rooster for roughly 50 minutes, after 35 minutes brush on the final marinade.
