Maple-Dijon Chicken Thighs
2½ pounds chicken thighs, bone-in, skin on (5 pieces)
Salt and pepper, to taste
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon rice wine vinegar
Fresh rosemary
Preheat oven to 400 degrees. Place chicken thighs in an 8×8-inch foil-lined baking dish sprayed with cooking spray. Season with salt and pepper. In a small mixing bowl, combine Dijon mustard, maple syrup and rice wine vinegar. Pour maple-mustard mixture over the chicken thighs, turning to coat well. Place the chicken, uncovered, in preheated oven and bake for 45-50 minutes. Baste the tops of the chicken thighs with the sauce halfway through. Let chicken rest for 5 minutes before serving. Drizzle with pan juices and garnish with fresh rosemary, if desired. Serves 3.