Dijon-Maple Chicken

I just enjoyed one of the best weeks I have in some time.  One of my best friends came down from Virginia to celebrate our birthdays.  Being only 6 days apart, we find it easy to have a birthday week instead of just one day.

Well you all might remember that Derek likes to contribute recipes here once in a while.  This week I got lucky and not only got contributes, I got the food as well.  I came home from work one night to find this along with his Chickpea-Feta-Tomato Salad.

He told me he found this recipe on the internet here.  I am sure you all will enjoy this dish.  I know it didn’t last long here with the three of us.  Let me know what y’all think and leave a message for Derek as well.


  • 6-8 Chicken thighs (Derek used a mixture of thighs and breasts)
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 tablespoon red wine vinegar
  • Fresh rosemary, chopped fine
  • Salt and pepper to taste


  1. Preheat  oven to 450º F
  2. Mix the Dijon mustard, maple syrup, and  vinegar.
  3. Put chicken thighs into a foil-lined 8×8 inch baking dish. Sprinkle with salt and pepper.
  4. Pour mustard maple mixture the chicken, turning in the mixture so they are fully coated.
  5. Put in the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF.
  6. Baste the chicken with the sauce half way through.
  7. Let the chicken rest for 5 minutes before serving.
  8. Drizzle remaining sauce from the baking dish over the chicken.
  9. Sprinkle with rosemary and serve.

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