LEMON MAPLE CHICKEN

By Jaxson

Ingredients

• 4 CHICKEN LEGS (THIGH AND DRUMSTICK) CUT AT THE JOINT BUT NOT SEPARATED OR EQUIVALENT AMOUNT OF YOUR PREFERRED CHICKEN PARTS
• 1/2 CUP MAPLE SYRUP
• 1/2 CUP DIJON MUSTARD
• 1/4 CUP FRESH LEMON JUICE
• 1 TBSP GRATED LEMON ZEST
• 1 TSP CINNAMON

Preparation

Step 1

PREHEAT OVEN TO 375. PLACE CHICKEN IN A CASSEROLE DISH. COMBINE REMAINING INGREDIENTS AND POUR OVER CHICKEN. BAKE FOR 30 MINUTES. BASTE WITH PAN DRIPPINGS THEN BAKE 20 MINUTES LONGER OR UNTIL DONE. DEGREASE THE PAN JUICES AND SERVE THEM AS A SAUCE OVER RICE