This recipe lives up to it’s name. I was hesitant to make it at first because my husband doesn’t like mustard, but boy am I glad I did. These chicken thighs are the dish he requests the most. This recipe is extra-pleasin’ to me because it’s easy to prepare and easy to clean-up! Plus, I can do other things while it’s in the oven. I think next time I will let him make it!
Prep Time: 5-10 minutes Cook Time: 40 minutes
Serves: 3 (or a cook and her hungry hubby)
- 6 skinless chicken thighs, boneless or bone-in is fine
- 1/2 cup Dijon mustard (I use the store brand)
- 1/4 cup maple syrup (I use Log Cabin)
- 1 tablespoon apple cider vinegar
- fresh rosemary (if you have it), finely chopped
- salt and pepper
I love a short ingredient list! The directions aren’t much longer!
- Preheat the oven to 450 degrees. Line a 9 x 13 glass dish with aluminum foil. This makes for easy clean-up later!
- In a 2-cup measuring cup, measure and combine the Dijon mustard, maple syrup, and cider vinegar. Mix until combined.
- Place chicken thighs in the prepared dish. Sprinkle with salt and pepper.
- Pour the mustard mixture over the thighs, leaving about 1/4 cup for later. Use tongs to turn the thighs in the mixture so they are evenly coated.
- Bake the thighs in the preheated oven for 40 minutes or until the internal temperature is 165 degrees. Halfway through the baking time, carefully pour the remaining mixture on the thighs and put them back in the oven.
- Let them rest 5 minutes before serving. Sprinkle chopped rosemary on top and Enjoy!
Notes and serving suggestions: Save money and buy bone-in chicken thighs with skin. Just make sure to remove the skin before Step 3. I usually serve this dish with either mashed red potatoes or roasted broccoli. The earthy flavors compliment the sweet and tangy chicken.
Pleased as Punch (about finding this recipe),
The Southern Bee
Note: Click here for the link to the original recipe. It was adapted from a Trader Joe’s cookbook.