Maple Mustard Chicken
Directions
- 1Add Dijon mustard to a bowl.
- 2Pour maple syrup into the bowl with Dijon mustard.
- 3Add a splash of rice vinegar to the mixture.
- 4Whisk the sauce ingredients together until well combined.
- 5Place boneless, skinless chicken thighs in a baking dish.
- 6Season the chicken thighs with salt.
- 7Season the chicken thighs with pepper.
- 8Add chili flakes to the chicken.
- 9Pour the prepared sauce over the chicken thighs in the baking dish.
- 10Toss the chicken to ensure it's evenly coated with the sauce.
- 11Arrange the chicken in the baking dish with the non-smooth side facing up to allow fat to render first.
- 12Place the chicken in a preheated oven at 375-400°F.
- 13Cut the carrots into halves or smaller pieces for roasting.
- 14Place the cut carrots into a bowl.
- 15Drizzle olive oil over the carrots.
- 16Season the carrots with salt.
- 17Season the carrots with pepper.
- 18Transfer the seasoned carrots to a baking sheet.
- 19Place the carrots in the oven with the chicken.
- 20Prepare mashed potatoes from a boxed mix according to package instructions.
- 21Rotate or flip the carrots in the oven.
- 22Flip the chicken thighs in the oven.
- 23Baste the chicken with the pan juices as a last step.
- 24Broil the chicken for 2-5 minutes if more browning is desired.
- 25Remove the cooked chicken from the baking dish and place it on a plate.
- 26Pour the remaining sauce from the baking dish into a frying pan.
- 27Reduce the sauce in the frying pan to thicken it.
- 28Serve the chicken with mashed potatoes and roasted carrots.
- 29Spoon the reduced sauce over the chicken and mashed potatoes.
- 30Chop fresh rosemary.
- 31Garnish the dish with chopped fresh rosemary.
Ingredients
- 0.5 cup Dijon mustard
- 0.5 cup Maple syrup
- splash Rice vinegar
- pieces Chicken thighs, boneless, skinless
- Salt
- Pepper
- Chili flakes
- Carrots
- Olive oil
- box Instant mashed potatoes
- 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.
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