Can you ever have too many chicken dishes? Especially when they're easy and deliver a huge amount of results in relation to the ingredients and time you spent putting the dish together?
This was one of the first dishes I ever pinned to my food board, and after nearly 3 years on Pinterest I am finally trying it out, and I'm glad I did. It's really good. It's a solid recipe for your repertoire that is one of those go-to, sure bets. It's almost stupid-easy and is quick to prepare. Serve with a salad or other vegetables on the side.
Maple Dijon Chicken
from Witty in the City blog
1.5 lb package of boneless, skinless chicken thighs (about 6 thighs)
1/4 cup pure maple syrup
1/2 cup Dijon mustard
1 Tb vinegar (rice/rice wine/white wine/apple cider)
1/2 tsp fresh rosemary, chopped
Preheat oven to 450. Line a 9x13" baking dish or pan with aluminum foil for easy cleanup. If you wish (and I did), trim excess fat from thighs and salt and pepper both sides. Place into a single layer into the dish.
In a small bowl or mixing cup, mix together the maple syrup, the Dijon mustard, and the vinegar. Pour over the chicken, turning the chicken to coat. Bake the chicken in the preheated oven for a total of about 40 minutes, or until the internal temperature of the thighs reaches 165. About halfway through cooking time, baste and or turn the thighs in the sauce for even cooking and flavor distribution.
Remove from oven and sprinkle rosemary on top of the chicken.