Easy Mustard Chicken
- Kev Brown
- Jul 2, 2015
- 1 min read
To make this chicken, which you should absolutely do immediately, preheat your oven to 230º C. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
Put 1 kg of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch 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 is cooked through. Baste the tops of the chicken with the sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!
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