Description
A flavorful and tangy baked chicken dish featuring a perfect blend of Dijon mustard and pure maple syrup, topped with a luscious, thickened sauce and fresh rosemary garnish.
Ingredients
Scale
- 1/2 cup (125 g) Dijon mustard (no substitutes)
- 1/4 cup (59 ml) pure maple syrup (not imitation)
- 1 tablespoon rice wine vinegar (seasoned or unseasoned)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds (907 g) boneless, skinless chicken thighs (trimmed of excess fat)
- 1 tablespoon cornstarch
- 2 teaspoons fresh rosemary, for garnish
Instructions
- Preheat oven to 450°F (230°C). Lightly grease a baking dish.
- In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.
- Place chicken thighs in the prepared baking dish and pour the mustard mixture over them, turning to coat evenly.
- Bake uncovered for 30–40 minutes, or until chicken is cooked through and the sauce is bubbling.
- Remove chicken and place dish on stovetop. Whisk cornstarch into the sauce and simmer over medium heat until thickened, about 2–3 minutes.
- Spoon sauce over chicken, garnish with fresh rosemary, and serve hot.
Notes
- Use pure maple syrup for the best flavor; imitation syrup alters the taste.
- Dijon mustard is key for the tangy flavor—avoid substitutes.
- Serve with roasted vegetables or steamed rice for a complete meal.
- Fresh rosemary adds a fragrant herbal note; feel free to add more if desired.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg