- 6-8 Chicken Thighs ( I used Boneless/Skinless)
- ½ cup Dijon Mustard
- ¼ cup Maple Syrup (I used Breakfast Syrup)
- 1 tablespoon Rice Vinegar or Rice Wine Vinegar
- Fresh Rosemary (I didn't have any on hand so I used dried)
Preheat oven to 450. Combine Dijon Mustard, Maple Syrup, and Rice Vinegar together in a bowl. Arrange chicken in 8X8 baking dish.
I am sorry that I don't have a picture of the finished dish, but it smelled so good that we gobbled it up as soon as it came out of the oven! Oh and I forgot to sprinkle the rosemary on it. Ooops!
I served this chicken with Flattened Redskin Potatoes, Loaded Potato Dip, and Steamed Broccoli.
This recipe was featured in Two Magical Moms March Menu Madness and our 30 Days of Dinners June Menu. Make sure to check out all of the other great recipes on the menus!