Season chicken with salt and pepper. Arrange it in a single layer in a nonstick
baking dish.
Bake for 20 minutes, or until the skin loses its raw look.
Meanwhile, mix the molasses with the mustard. Spoon off any excess fat in
the pan. Pour about two thirds of the molasses mixture over the chicken and
turn to coat.
Bake for 25 to 30 minutes for thighs, basting with some of the sauce in
the pan every 5 to 7 minutes.