Chicken thighs-1 package, about 6 – 8 [Can also use breasts, but not as tender & juicy].
Dijon mustard-1/2 cup
Maple syrup-1/4 cup [You can use sugar free and sweeten it with Stevia].
Rice / rice wine vinegar – 1 tablespoon.
Salt and pepper.
-To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
-Put a 1,5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six 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 165º F. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together.Enjoy the savory goodness of this meal!!♥♥