- Chicken thighs- 1 package (I like boneless, skinless)
- Dijon mustard- 1/2 cup
- Maple syrup- 1/4 cup
- Rice wine vinegar- 1 tablespoon
- Fresh rosemary
Preheat your oven to 450ºF.
Mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. 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. 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.
