Chicken Thighs- baked

By rpanzano

Ingredients

• Chicken thighs- 1 package
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice wine vinegar- 1 tablespoon
• Fresh rosemary

Preparation

Step 1

Put a 1.5 pound package of chicken thighs into an 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 165ºF. 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.