Ingredients

• 1 ½ pounds chicken thighs (bone-in or boneless)

• ½ cup Dijon mustard

• ¼ cup Mount Cabot Maple maple syrup

• 1 tablespoon apple cider vinegar or rice wine vinegar

• Salt and pepper to taste

• Fresh rosemary

There’s nothing quite like maple syrup to dress up an easy weeknight meal. This wildly simple take on roasted chicken thighs is sure to make your last-ditch efforts come off as downright gourmet. The sharpness of the Dijon is well balanced by the natural sweetness of the maple, creating a a rich, tangy sauce that makes this chicken moist and memorable. The best part is there’s a good chance you have everything on hand to make this dish right this very minute!

1. Preheat oven to 450º. In a small bowl combine the mustard, maple syrup, and cider vinegar. Whisk until emulsified.

2. Place chicken thighs in a glass baking dish and season both sides with salt and pepper to taste. Drench the chicken with the maple-mustard mixture, turning to thoroughly coat each thigh.

3. Place the dish in a preheated oven and bake for about 40 minutes or until a meat thermometer reads 165. Baste chicken with excess sauce halfway through baking time. Let rest 5 minutes and sprinkle with fresh rosemary before serving.