One of my favorite ways to cook chicken is in the oven with a simple seasoning or marinade over it. Bonus points if it’s healthy and the children will eat it too. I also like it because it just doesn’t take much time to prepare and then you can just sit back and relax and wait for it to be finished!
Anyways, this recipe is kind of a take on honey-mustard chicken. I think I actually wanted to make honey-mustard chicken but didn’t have any honey, or honey-mustard. So I decided to just throw together a little maple syrup (because who doesn’t love maple syrup) and mustard and some garlic and made maple-mustard chicken thighs. I sprinkled with fresh rosemary because I just happened to have it growing in my now-defunct garden. LOL. Every spring, I try to plant a garden and usually wind up with some everlasting habanero plants and rosemary. It never fails.
Anyways, this recipe is super easy and it turned out delish! Both my children and KB were in the clean plate club. I used boneless, skinless chicken thighs, because KB doesn’t like chicken with bones and I prefer the thighs to the breasts. But you could certainly use whatever kind of chicken you want for this recipe.
Start by laying your chicken in a baking dish. Season with salt and pepper.
Meanwhile, in a small bowl, mix the following: dijon mustard, maple syrup and minced garlic.
Whisk until smooth.
Pour over chicken thighs. Sprinkle with minced fresh rosemary.
Bake in a 375 degree oven for about 35-40 minutes (until chicken is cooked through).
Serve and enjoy!
2 lbs boneless, skinless chicken thighs
salt and pepper (to taste)
1/2 cup dijon mustard
2/3 cup maple syrup
1 teaspoon minced garlic
1-2 teaspoons minced fresh rosemary
In a baking dish, lay chicken thighs in a single layer. Sprinkle with salt and pepper. Meanwhile, in a small bowl, whisk together mustard, maple syrup and garlic. Pour over chicken and top with minced rosemary. Bake in a 375 degree oven for 35-40 minutes, or until chicken is cooked through. Serve and enjoy!