Maple mustard chicken, infused with flavors and baked in the oven, is one of our simplest, most delicious and popular recipes. It's all we crave when Autumn rolls in!
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Entree, Main Course
Cuisine: American
Keyword: baked, Easy
Servings: 3-4 servings
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Ingredients
6boneless skinless thighsor breasts
1/2cupdijon mustardyou can substitute up to 2 tablespoons of grainy mustard for smooth if you like that texture
1/4cupreal maple syrupnot pancake syrup
2garlic clovesminced or grated (about 2 teaspoons)
1tablespoonrice or white wine vinegar
2teaspoonsfresh rosemarychopped
1/2teaspoonKosher salt
1/4teaspoonfreshly ground black pepper
Instructions
Preheat oven to 450º F.
(Note: you can marinate the chicken up to a day ahead, or cook immediately. If marinating, place the sauce and chicken in a sealable bag and mix to make sure it's entirely coated. Then follow the cooking direction below)
In a medium bowl, mix together everything except the chicken. Line the sides of an 8x8 inch baking dish with foil (this helps with cleanup since the sugar in the sauce tend to burn.) Place the chicken in the dish making sure there is enough room for each piece to fit easily. Pour the sauce over and mix it around to ensure each piece is coated on both sides.
Bake for 35-40 minutes, basting the top of the chicken once or twice, until meat is fully cooked (165ºF on an instant-read thermometer). If it's not dark enough, you can broil it for a minute or two but be careful not to burn it.
Let the chicken rest for at least 5 minutes, then serve with extra sauce spooned on top.