Dijon Maple Chicken
Chicken thighs (4-6) approx. 1 1/2 lbs
1/2 cup of dijon mustard,
1/4 cup of maple syrup
1 tablespoon of rice wine vinegar
smoked paprika (opt)
Preheat oven to 400'.
Put chicken thighs into an oven-proof baking dish. Season with salt, pepper and smoked paprika (opt) .
In a separate bowl, combine your dijon mustard, maple syrup and rice vinegar.
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 165-172ºF.
Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices.
Let the chicken rest for 5 minutes before serving.
Plate the chicken, making sure to spoon some extra sauce (from the drippings) over the top.
You WILL love this recipe! Enjoy!