Man Pleasing Chicken Recipe 435

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Mix Dijon mustard, maple syrup and rice wine vinegar together in a bowl.
• 3. Place chicken thighs in oven proof dish salt and pepper chicken. I always spray my dish with cooking spray to help in cleaning later or line with foil saves you a lot of clean up.
• 4. Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated.
• 5. Put in oven and bake for 40 minutes or until a meat thermometer reads 155 degrees. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices.
• 6. Let the chicken rest for 5 minutes before serving.
• 7. Plate the chicken , making sure to spoon some sauce over the top. Sprinkle with sliced green onions, or rosemary or other fresh herbs of your choice.
• 8. I serve with jasmine Thai rice.. and steamed broccoli .. It is every bit as good as it sounds and looks.
• 9. Going to try this on some pork chops and see how it goes.. bet it will b just as good.

Steps:

• Preheat oven to 450 degrees.
• Mix together dijon mustard, maple syrup and rice wine vinegar.
• Place chicken in an oven proof baking dish and sprinkle with Salt and Pepper. Pour the mustard mixture over them, turning the thighs in the mixture so they are fully coated.
• Bake for 40 minutes or until the meat is cooked (155 degrees). Halfway through baste the chicken with the sauce.
• Let the chicken rest for 5 minutes before serving. Then sprinkle with fresh rosemary. Enjoy!

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Mix together mustard, honey, and vinegar.
• 3. Put chicken thighs in an oven proof baking dish. Salt and pepper the thighs. Pour mustard mixture over chicken, turning thighs in the mixture so they are fully coated.
• 4. Put chicken in the oven and bake for 40 minutes or until a meat thermometer reads 165 degrees. Baste the chicken with sauce halfway through.
• 5. Remove chicken from oven and let rest 5 minutes. Serve over rice or quinoa and use top with extra sauce from the baking dish.

Steps:

• NOTE: I prefer chicken breasts, but the reason that chicken thighs are the best choice is that they do have more moisture to them. Chicken breasts have a tendency to dry out. Preheat the oven to 450°F. Season the chicken with salt & pepper. Whisk together the mustard, maple syrup, and rice vinegar. You can adjust the ratio of mustard to maple syrup. If you prefer that the mustard is the dominant flavor, increase the ratio to 1/2 cup mustard to 1/4 cup maple syrup. For easier clean-up, line a 9x9-inch baking dish with foil. Place the chicken in the baking dish, and pour the wet mixture over it. Using tongs, turn the chicken to coat evenly. Note: One time, I decided to sear the chicken (skin on, bone-in) until golden brown, then drained the fat. I proceeded to bake them and was happy with that result. This isn't necessary, but optional. Bake until the chicken reaches an internal temperature of 165°F (30-40 minutes), basting the chicken halfway through with the sauce. Garnish with fresh herbs and serve. Favorite side dishes are brown rice or mashed potatoes. I doubt you'll have any leftovers!

Steps:

• Preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. Place chicken thighs in a large baking dish. Then, add salt and black pepper to taste to the thighs. 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 more sauce halfway through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. Serve immediately.

Steps:

• preheat your oven to 450ºF. Put a Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. 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 more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary.