Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken thighs
- 3 tablespoons Dijon mustard
- 1 tablespoon Whole grain mustard
- 2 tablespoons Pure maple syrup
- 1 tablespoon Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or line a rimmed baking sheet with parchment paper. In a small mixing bowl, whisk together the Dijon mustard, whole grain mustard, pure maple syrup, olive oil, minced garlic, dried rosemary, and smoked paprika until the mixture is smooth and well-combined.
- Pat the chicken thighs dry with paper towels to ensure the sauce sticks. Season both sides of the chicken with salt and pepper. Place the chicken in the prepared baking dish. Pour the maple mustard mixture over the thighs, using a brush or spoon to ensure every piece is thoroughly coated. Place the dish in the oven and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Spoon any leftover glaze from the bottom of the pan over the top of the thighs. Garnish with fresh chopped parsley and serve alongside your favorite vegetables or grains.
- Cook Time: 40 minutes