Easy and delicious. Can that ever be beat? Especially with a family to feed.
After seeing this pinned over and over by friends I finally tried it, and it was an instant hit. The original recipe did use boneless, skinless chicken thighs, and I suspect that would be delicious as well, but since I had bone-in, skin-on chicken thighs I gave them a go. I served it with mashed acorn squash and brussels sprouts with bacon and walnuts and it was a perfect dinner.
DIJON MAPLE CHICKEN
6 bone-in, skin-on chicken thighs
1/4 cup maple syrup
1/2 cup dijon mustard
1 T rice vinegar
1/2 tsp black pepper
2 sprigs fresh rosemary
Place the chicken on a 9 by 13 inch pan. Whisk the syrup, mustard, vinegar and pepper together until smooth. Finely chop the rosemary and stir in half, reserving the other half for serving.
Pour the sauce over the chicken and turn to coat, leaving with skin side up.
Bake at 450 degrees for 40 minutes, or until chicken reaches 165 degrees.
Sprinkle chicken with reserved fresh rosemary and serve.
Recipe slightly adapted from Witty In the City, originally from The Trader Joe’s Cookbook
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup maple syrup
- 1/2 cup dijon mustard
- 1 T rice vinegar
- 1/2 tsp black pepper
- 2 sprigs fresh rosemary
Instructions
- Place the chicken on a 9 by 13 inch pan. Whisk the syrup, mustard, vinegar and pepper together until smooth. Finely chop the rosemary and stir in half, reserving the other half for serving.
- Pour the sauce over the chicken and turn to coat, leaving with skin side up.
- Bake at 450 degrees for 40 minutes, or until chicken reaches 165 degrees.
- Sprinkle chicken with reserved fresh rosemary and serve.
