This recipe is not only healthy, it's super convenient with only five ingredients! Perfect for a busy weeknight dinner!
Serves: 3-4
Ingredients
- Chicken thighs – 1 package (1.5 Lbs or 700g)
- Dijon mustard – 1/2 cup
- Maple syrup – 1/4 cup
- Rice/rice wine vinegar- 1 tablespoon (or lemon juice if strictly Paleo)
- Fresh rosemary
- Salt and pepper
Instructions
- Preheat your oven to 450º F (220 C).
- Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
- Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Then, salt and pepper.
- Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.
- Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through.
- Let the chicken rest for 5 minutes before serving.
- Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top.
- Sprinkle over some fresh rosemary.
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