Ingredients:
1.5 pound package of chicken thighs, six pieces serves three people
1/2 cup of dijon mustard
1/4 cup of maple syrup (I use New York State Maple Syrup from Lewis County)
1 tablespoon of rice/rice wine vinegar
salt and pepper
fresh rosemary
Directions:
1)Preheat your oven to 450ºF.
2)Then, mix together dijon mustard, maple syrup, and rice wine vinegar.
3)Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish.
4)Then, salt and pepper the thighs.
5)Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
6)Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. A meat thermometer is essential in cooking because it allows to check for doneness without cutting into the meat and losing its precious juices.
7)Let the chicken rest for 5 minutes before serving.
8)Plate the chicken, making sure to spoon some extra sauce over the top.
9)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.