Recipe & Image taken from http://www.wittyinthecity.com
Chicken thighs- 1 package
Dijon mustard- 1/2 cup
Maple syrup- 1/4 cup
Rice/rice wine vinegar- 1 tablespoon
Salt and pepper
Preheat your oven to 450ºF.
Mix together, dijon mustard, maple syrup, and rice/rice wine vinegar.
Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless chicken thighs. 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.
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.