Best Baked Chicken Thighs

• Gluten free

• Meat

  • 5 Chicken thighs, skin on bone in

• Condiments

  • 1/2 cup Dijon mustard
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Rice vinegar

Found on juliasalbum.com

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup maple syrup
• 1 tablespoon rice vinegar
• 5-6 chicken thighs, bone-in, skin-on
• salt and pepper

Directions

• Preheat the oven to 450º F.
• Mix together the Dijon mustard, maple syrup and rice vinegar.
• Salt and pepper the thighs, then place them in the baking dish - I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).
• Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.
• Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking.
• Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.