4 chicken thighs
3/4 c. sugar free maple syrup
2 tsp Dijon mustard
1 tsp dried tarragon
Combine syrup, mustard and tarragon. Put chicken in a zip-top plastic bag and pour in the syrup mixture. Refrigerate for 4 hours.
Preheat the oven to 350F.
Line a baking dish with aluminum foil and spray the foil with cooking spray. Put the chicken in the dish skin side down and drizzle with some of the syrup mixture. Bake 20 min. Turn the chicken over and drizzle with more of the syrup mixture. Bake 20 min. or until juices run clear when you poke a fork into the chicken.
If desired, put the remaining syrup mixture in a small, non-stick saucepan and bring to a boil. Reduce to a simmer and cook 2 minutes. Serve with the chicken.