- 1 package of chicken thighs
- 1/2 c Dijon mustard
- 1/2 c maple syrup
- 1 TBS rice/rice wine vinegar
- Fresh rosemary
- Salt and pepper
Preheat your oven to 450º F. Then mix together Dijon mustard, maple syrup, and rice/rice wine vinegar. Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. (Six thighs came in my package, which made enough to serve 3 people.) Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.
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