Best Baked Chicken Thighs

By cindyandmojo

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup maple syrup
• 1 tablespoon rice vinegar
• 5-6 chicken thighs, bone-in, skin-on
• salt and pepper

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from juliasalbum.com

Preparation

Step 1

Whisk together Dijon mustard, maple syrup and rice vinegar:

Generously salt and pepper the chicken thighs and place them in the casserole dish:

Turn the chicken thighs over several times to make sure the sauce coats the chicken evenly.

Baked uncovered for 40 minutes until chicken is fully cooked (no longer pink in the center and registers 165 F on meat thermometer).

Yield:

Preheat the oven to 450º F.

Mix together the Dijon mustard, maple syrup and rice vinegar.

Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).

Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.

Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking.

Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.

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