Monday, August 27, 2012
This chicken has got it all going on . . . sweet, savory, tangy. You'll be tempted to lick the plate once the chicken is all eaten up . . . oh, go ahead, no one is looking!
1 1/2 - 2 Lbs Chicken Parts
1/2 Cup Dijon or Rustic Mustard
1/4 Cup REAL Maple Syrup
1 tablespoon Red Wine Vinegar
Preheat oven to 400ºF.
Place chicken into an oven-proof baking dish. I used boneless, skinless thighs and chicken breasts. Season chicken with your favorite seasoned salt and pepper.
In a small bowl, mix together mustard, maple syrup, and 1 tablespoon of vinegar. Pour mixture over the the chicken, turning each piece to fully coat.
Place the chicken into the preheated oven, and let bake for 40 minutes; baste after 20 minutes.
After 40 minutes, take the chicken out of the oven and baste again with the sauce. Let the chicken rest for 5 minutes before serving.
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