Oh my word. I'm so excited to post this one. You know how every once in awhile you find a new favorite way to eat chicken? Like a whole roasted chicken with plenty of rosemary, or chicken in a ginger lime stir fry, or lemon garlic chicken drumsticks, or a really good chicken salad... well, here's my new favorite chicken meal. And heads-up: this a man-pleasing dish right here. I made this for Grant on Valentine's Day. He loves it. And I love that it's so easy. If you guys were coming over to my house, I'd make this chicken for you, and serve it with some buttery brown rice and roasted brussels sprouts. And I think we would be best friends forever!
This was one of the meals my mother-in-law brought to us right after Casper was born and we fell in love. I couldn't wait to start making it myself! Thanks for introducing us to the beauty of maple + mustard, Judy. Guys, make this one tonight.
adapted from this recipe
6 to 8 chicken thighs
sea salt and pepper to taste
1/3 cup yellow mustard
3 T. maple syrup
1 T. red wine vinegar
1 or 2 green onions, chopped (both green and white parts)
Preheat oven to 425º. Place chicken thighs in a single layer in a baking dish and season with salt and pepper. In a small bowl, whisk together the mustard, maple syrup, and red wine vinegar. Pour the maple mustard sauce over the chicken and flip each piece until fully coated with the mixture. Bake for 35 to 40 minutes, and let rest for 5 minutes before serving. Slice the chicken and plate it, spooning over any extra sauce left in the pan. Sprinkle with chopped green onion and serve with rice or salad.
I highly recommend serving this chicken with roasted brussels sprouts, as it makes a meal that's practically perfect in every way. The maple mustard sauce goes so incredibly well with the sprouts!