Maple-Mustard Baked Chicken

Name: Maple-Mustard Baked Chicken
Total time: 1 min
Ingredients: 3 tablespoons Dijon mustard; 2 tablespoons pure maple syrup, preferably amber; 2 tablespoons peanut or canola oil, divided; 1 tablespoon 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried; ¾ teaspoon freshly ground pepper; ½ teaspoon salt; 1 pound 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip); 1 ½ cups 1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

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Total: 1 hours, 45 minutes

Author : Molly Stevens

Ingredients

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3 tablespoons Dijon mustard2 tablespoons pure maple syrup, preferably amber2 tablespoons peanut or canola oil, divided1 tablespoon 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried¾ teaspoon freshly ground pepper½ teaspoon salt1 pound 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)1 ½ cups 1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

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Instructions

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Step 1

Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.

Step 2

Preheat oven to 400 degrees F. Set a wire rack on a large baking sheet.

Step 3

Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.

Step 4

Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.