Maple Dijon Chicken Thighs

mapledijonthighsThere’s nothing quite like maple syrup to dress up an easy weeknight meal. This amazingly simple take on roasted chicken thighs is sure to make your last ditch efforts come off as gourmet. The sharpness of the Dijon is perfectly 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 1/2 pounds chicken thighs (bone-in or boneless)
1/2 cup Dijon mustard
1/4 cup Mount Cabot Maple Syrup
1 tBsp apple cider vinegar or rice wine vinegar
Salt and pepper to taste
Fresh rosemary

Preheat oven to 450.

In a small bowl, combine mustard , maple syrup and cider vinegar and whisk until emulsified. 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.

Place dish in 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.