Maple Dijon Chicken Thighs
Boneless chicken thighs bake in a maple-Dijon glaze with garlic and rosemary for a glossy, tangy dinner with minimal prep.
Prep 10 min · Cook 55 min · Total 1 hr 5 min · Makes 6 servings
Ingredients
- 1/4 cup Dijon mustard
- 2 Tbsp real maple syrup
- 1 Tbsp olive oil
- 2 tsp soy sauce
- 1 clove garlic
- 1/2 Tbsp dried rosemary or fresh
- 6 boneless skinless chicken thighs
Directions
- Set the oven to 375 degrees. Use a small bowl to stir the olive oil, soy sauce, Dijon mustard, and maple syrup into a marinade. Mince the garlic, chop the rosemary, and stir them in.
- Spray the inside of a casserole dish with non-stick spray. Place the chicken thighs in the dish, close together but not stacked or overlapping. Pour the marinade over the chicken, then spread it across the thighs until they are fully coated.
- Bake for 45-50 minutes, until the chicken is cooked through and the juices in the dish are bubbling. Spoon some of the pan liquid back over the thighs, put the dish back in the oven, and change the setting from bake to broil. Broil for about 5 minutes, until the chicken is golden on top.