Maple Mustard Chicken

60 mins
Serves 1
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Directions

  1. 1Add Dijon mustard to a bowl.
  2. 2Add Dijon mustard to a bowl.
  3. 3Add Dijon mustard to a bowl.
  4. 4Pour maple syrup into the bowl with Dijon mustard.
  5. 5Pour maple syrup into the bowl with Dijon mustard.
  6. 6Pour maple syrup into the bowl with Dijon mustard.
  7. 7Add a splash of rice vinegar to the mixture.
  8. 8Add a splash of rice vinegar to the mixture.
  9. 9Add a splash of rice vinegar to the mixture.
  10. 10Whisk the sauce ingredients together until well combined.
  11. 11Whisk the sauce ingredients together until well combined.
  12. 12Whisk the sauce ingredients together until well combined.
  13. 13Place boneless, skinless chicken thighs in a baking dish.
  14. 14Place boneless, skinless chicken thighs in a baking dish.
  15. 15Place boneless, skinless chicken thighs in a baking dish.
  16. 16Season the chicken thighs with salt.
  17. 17Season the chicken thighs with salt.
  18. 18Season the chicken thighs with salt.
  19. 19Season the chicken thighs with pepper.
  20. 20Season the chicken thighs with pepper.
  21. 21Season the chicken thighs with pepper.
  22. 22Add chili flakes to the chicken.
  23. 23Add chili flakes to the chicken.
  24. 24Add chili flakes to the chicken.
  25. 25Pour the prepared sauce over the chicken thighs in the baking dish.
  26. 26Pour the prepared sauce over the chicken thighs in the baking dish.
  27. 27Pour the prepared sauce over the chicken thighs in the baking dish.
  28. 28Toss the chicken to ensure it's evenly coated with the sauce.
  29. 29Toss the chicken to ensure it's evenly coated with the sauce.
  30. 30Toss the chicken to ensure it's evenly coated with the sauce.
  31. 31Arrange the chicken in the baking dish with the non-smooth side facing up to allow fat to render first.
  32. 32Arrange the chicken in the baking dish with the non-smooth side facing up to allow fat to render first.
  33. 33Arrange the chicken in the baking dish with the non-smooth side facing up to allow fat to render first.
  34. 34Place the chicken in a preheated oven at 375-400°F.
  35. 35Place the chicken in a preheated oven at 375-400°F.
  36. 36Place the chicken in a preheated oven at 375-400°F.
  37. 37Cut the carrots into halves or smaller pieces for roasting.
  38. 38Cut the carrots into halves or smaller pieces for roasting.
  39. 39Cut the carrots into halves or smaller pieces for roasting.
  40. 40Place the cut carrots into a bowl.
  41. 41Place the cut carrots into a bowl.
  42. 42Place the cut carrots into a bowl.
  43. 43Drizzle olive oil over the carrots.
  44. 44Drizzle olive oil over the carrots.
  45. 45Drizzle olive oil over the carrots.
  46. 46Season the carrots with salt.
  47. 47Season the carrots with salt.
  48. 48Season the carrots with salt.
  49. 49Season the carrots with pepper.
  50. 50Season the carrots with pepper.
  51. 51Season the carrots with pepper.
  52. 52Transfer the seasoned carrots to a baking sheet.
  53. 53Transfer the seasoned carrots to a baking sheet.
  54. 54Transfer the seasoned carrots to a baking sheet.
  55. 55Place the carrots in the oven with the chicken.
  56. 56Place the carrots in the oven with the chicken.
  57. 57Place the carrots in the oven with the chicken.
  58. 58Prepare mashed potatoes from a boxed mix according to package instructions.
  59. 59Prepare mashed potatoes from a boxed mix according to package instructions.
  60. 60Prepare mashed potatoes from a boxed mix according to package instructions.
  61. 61Rotate or flip the carrots in the oven.
  62. 62Rotate or flip the carrots in the oven.
  63. 63Rotate or flip the carrots in the oven.
  64. 64Flip the chicken thighs in the oven.
  65. 65Flip the chicken thighs in the oven.
  66. 66Flip the chicken thighs in the oven.
  67. 67Baste the chicken with the pan juices as a last step.
  68. 68Baste the chicken with the pan juices as a last step.
  69. 69Baste the chicken with the pan juices as a last step.
  70. 70Broil the chicken for 2-5 minutes if more browning is desired.
  71. 71Broil the chicken for 2-5 minutes if more browning is desired.
  72. 72Broil the chicken for 2-5 minutes if more browning is desired.
  73. 73Remove the cooked chicken from the baking dish and place it on a plate.
  74. 74Remove the cooked chicken from the baking dish and place it on a plate.
  75. 75Remove the cooked chicken from the baking dish and place it on a plate.
  76. 76Pour the remaining sauce from the baking dish into a frying pan.
  77. 77Pour the remaining sauce from the baking dish into a frying pan.
  78. 78Pour the remaining sauce from the baking dish into a frying pan.
  79. 79Reduce the sauce in the frying pan to thicken it.
  80. 80Reduce the sauce in the frying pan to thicken it.
  81. 81Reduce the sauce in the frying pan to thicken it.
  82. 82Serve the chicken with mashed potatoes and roasted carrots.
  83. 83Serve the chicken with mashed potatoes and roasted carrots.
  84. 84Serve the chicken with mashed potatoes and roasted carrots.
  85. 85Spoon the reduced sauce over the chicken and mashed potatoes.
  86. 86Spoon the reduced sauce over the chicken and mashed potatoes.
  87. 87Spoon the reduced sauce over the chicken and mashed potatoes.
  88. 88Chop fresh rosemary.
  89. 89Chop fresh rosemary.
  90. 90Chop fresh rosemary.
  91. 91Garnish the dish with chopped fresh rosemary.
  92. 92Garnish the dish with chopped fresh rosemary.
  93. 93Garnish the dish with chopped fresh rosemary.

Ingredients

  • 0.5 cup Dijon mustard
  • 0.5 cup Dijon mustard
  • 0.5 cup Dijon mustard
  • 0.5 cup Maple syrup
  • 0.5 cup Maple syrup
  • 0.5 cup Maple syrup
  • splash Rice vinegar
  • splash Rice vinegar
  • splash Rice vinegar
  • pieces Chicken thighs, boneless, skinless
  • pieces Chicken thighs, boneless, skinless
  • pieces Chicken thighs, boneless, skinless
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Chili flakes
  • Chili flakes
  • Chili flakes
  • Carrots
  • Carrots
  • Carrots
  • Olive oil
  • Olive oil
  • Olive oil
  • box Instant mashed potatoes
  • box Instant mashed potatoes
  • box Instant mashed potatoes
  • Fresh rosemary
  • Fresh rosemary
  • Fresh rosemary

Equipment

bowlspoonbaking dishforktongsovencutting boardknifefrying panbasting brush

Tips

  • You can substitute maple syrup with honey.
  • Regular vinegar or apple cider vinegar can be used instead of rice vinegar.
  • Curry powder or fresh rosemary can be added to the sauce.
  • Chicken thighs are forgiving, especially when baking in a sauce.
  • Roasted carrots are superior to steamed carrots.
  • The chicken can be overcooked a bit.
  • Roast the chicken at 375°F for 1 hour or 400°F for 40 minutes.
  • To brown the chicken more, broil for 2-5 minutes at the end.