Roasted Maple Mustard Chicken

Roasted Maple Mustard Chicken | heatherlikesfood.com

Admittedly, I’m a white meat snob and go for the birdy breasts whenever I can.  But when it comes to chicken thighs, I have a special little nook in my heart devoted just to them. Especially when they are roasted or broiled with a sweet and sticky sauce. *swoon*

And that, my friends, is just what this maple mustard chicken is all about. Sweet, sticky, juicy! The best part (besides the dance it will perform on your taste buds) is that it is quite possibly one  of the simplest chicken recipes on the planet and takes a max of five minutes to prep. and get into the oven.

You’ll start with maple syrup. If you don’t have the real deal, you can sub whatever syrupy substance you have on hand. It might not have as strong of a maple flavor, but it will be sweet and work just fine. You’ll also need Dijon mustard, garlic powder, onion powder, dried tarragon ( rosemary, or thyme work well too), crushed red pepper, salt, pepper, and about 5 boneless, skinless chicken thighs.

In casserole dish or other high sided baking pan, place your chicken thighs in a single layer and generously season with salt and pepper front and back.

In a small bowl, combine syrup, mustard, garlic powder, onion powder, tarragon, and red pepper, and whisk to combine.

Pour slowly over the chicken thighs making sure that each thigh is covered in sauce. I usually have to spoon sauce over the tops after I pour because I am NOT an even pourer!

Bake UNCOVERED  at 450° (YES, 450°) for about 30 mins or until the internal temperature of the chicken is 165° or it’s no longer pink.  The top of the chicken will be slightly charred in spots and the sauce will have condensed into the sticky, sweetness that I love.

**Cooking tool Soapbox**I love my meat thermometer. It really allows you to cook meat to perfection without having to cut it open and loose all the juice that you work so hard to keep inside your meat!  If you don’t have one, they are fairly inexpensive and really cut out a lot of guess work in the kitchen. I have a digital one which reads the temperature almost immediately and cost me about $25. You can get one for $3 and it will do the same thing, it will just take a bit longer to read. **

Be warned, your pan will be charred from the sugar in the syrup+high heat. My pan always comes clean pretty easily after a good soak, but if you want to line your pan with foil, do it.  And yes, you can sub chicken breasts for this (just shorten the cooking time a bit) but trust me, the thighs are where it’s at!

Maple Mustard Roasted Chicken

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Ingredients

  • 5 boneless skinless chicken thighs (1 pkg.)
  • 1/2 C Maple Syrup
  • 1/4 C Dijon Mustard
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp dried tarragon (rubbed between your palms to break up and release the oils)
  • a pinch of crushed red pepper

Instructions

  1. Preheat oven to 450°
  2. In casserole dish or other high sided baking pan, place your chicken thighs in a single layer and generously season with salt and pepper front and back.
  3. In a small bowl, combine syrup, mustard, garlic powder, onion powder, tarragon, and red pepper, and whisk to combine.
  4. Pour syrup mixture slowly over the chicken thighs making sure that each thigh is covered in sauce.
  5. Bake UNCOVERED at 450° for about 30 mins or until the internal temperature of the chicken is 165° or it’s no longer pink. The top of the chicken will be slightly charred in spots and the sauce will have condensed.
  6. Let rest for 5 minutes before serving.

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Roasted Maple Mustard Chicken | heatherlikesfood.com
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