Ingredients
Scale
- 6 to 8 bone-in, skin-on chicken thighs
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary or thyme, chopped
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or rimmed baking sheet.
- Pat the chicken thighs dry with paper towels. This helps the skin get crispy and the sauce stick better.
- In a medium bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, olive oil, minced garlic, apple cider vinegar, rosemary, salt, and pepper.
- Place the chicken thighs in the prepared baking dish.
- Pour the sauce over the chicken. Use a brush or your hands to make sure each piece is fully coated on all sides.
- Arrange the chicken skin-side up in the dish.
- Bake for 30 to 35 minutes. Halfway through, use a spoon to baste the chicken with the juices from the bottom of the pan.
- Continue baking until the internal temperature of the chicken reaches 165°F (74°C) and the skin is golden brown.
- Optional: Turn on the broiler for the last 2 minutes to make the skin extra crispy, but watch it closely so it does not burn.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Cook Time: 45 minutes