- 12 chicken thighs with skin and bones (about 3 3/4 pounds)
- 1 14 1/2- to 16-ounce can crushed tomatoes with added puree
- 1/4 cup (packed) golden brown sugar
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup French's mustard
- Preheat oven to 350°F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.
- Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.