Mustard Maple Chicken with Rosemary

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I made this for dinner last night and it was pretty good. It's a version of Man Pleasing Chicken. Chicken is cooked at a high temperature, and is basted with a mustard, maple syrup glaze and then gets topped with fresh rosemary at the end. It was pretty good, but next time I will definitely marinate the chicken first (instead of baking it right away). I've changed my recipe to reflect as much.  Also, I lined my baking dish with foil to help with the clean up, but it didn't work. The glaze found it's way to the baking dish anyway, and I still had to scrub everything. Maybe you'll have better luck with the foil.

   The chicken was really yummy, and a nice change up from the usual. I'll definitely be making this again.

Three ingredients for the sauce and a sprinkle of rosemary at the end. Couldn't be simpler. :)

First, put 2 Tbsp of mustard into measuring cup with a pour spout, or a bowl.  You can use Dijon. I only had yellow mustard on hand. Either is fine.

Then add 1/2 cup of REAL maple syrup. Organic or not is up to you, but I don't think that you should use the fake stuff here.

Last, but not least is 1 Tbsp of apple cider vinegar.

Mix it all together, and it's done.  When I make this in the future, I will reserve 1/4 cup of this glaze and then put the rest into a zip-top bag, along with my chicken and let it marinade for at least 4 hours. After marinating, then I will put the chicken into the baking dish, along with the marinade, salt and pepper the chicken and then bake the same as stated here.)  But . . . this is what I did this time.

Line your baking dish with foil (or not, it didn't seem to help me much).

Then lay down your chicken. I used boneless skinless chicken breasts, but thighs would be nice too.

Salt and pepper the chicken, and then pour half of the glaze over top. The chicken goes into a preheated 450F oven for 15 minutes.

Meanwhile, wash off some rosemary (this is from my yard). I think I used a total of 1 1/2 Tbsp but it is to taste, so use as much as you would like.

Chop it as fine as you can get it.

After 15 minutes, pour 1/2 of the remaining glaze over the par cooked chicken. (You should still have 1/4 of the glaze left for drizzling on afterwards.) The chicken goes back into the oven for another 10 minutes.

After 25 minutes total cooking time, the chicken is almost done, but still a little anemic looking. So, turn on the broiler and broil the chicken for 5 minutes.

When the chicken is browned, it should be done (internal temp of 165F). Let it rest for 5 minutes before serving.

Sprinkle the chopped rosemary over the top,

and drizzle on some of the reserved glaze, and it's ready to eat!

We served it with rice and veggies,

but I'm sure it would go nicely with almost any side dish.

Here's the recipe:

adapted from Man Pleasing Chicken

Mustard Maple Chicken with Rosemary

2 Tbsp - 1/4 cup Tbsp mustard (to taste)

1/2 cup maple syrup

1 Tbsp apple cider vinegar

4-6 boneless skinless chicken breasts or thighs

1-2 Tbsp fresh rosemary, chopped

Whisk together the mustard, maple syrup and vinegar until well combined. Reserve 1/4 cup and put the rest into a zip-top bag along with the chicken. Refrigerate and marinade for at least 4 hours. When ready to cook, preheat oven to 450F. Place chicken into a foil lined 9x13 baking dish along with the marinade. Salt and pepper the chicken. Cook for 15 minutes and then baste the chicken with the cooked marinade in the dish. Cook for another 10 minutes (15 minutes for thighs). Turn the broiler on high and broil for 5 minutes, until brown. The internal temperature of the chicken should be 165F. Sprinkle over the rosemary. Rest for 5 minutes before serving. Drizzle over the reserved glaze before serving.