Monday, March 25, 2013


Preheat your oven to 400º F.
Mix together
1/2 cup of Dijon mustard
1/4 cup of maple syrup
1 tablespoon rice wine vinegar.

6 boneless/skinless thighs or breast into a foil-lined, oven-proof baking dish. Then, salt and pepper the chicken. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.

Put the chicken into the oven, and let them bake for 40 minutes or until temperature reaches 165 degrees.

Baste the tops of the chicken with more sauce half way through.. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle some fresh rosemary over the chicken.

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