Maple-Mustard Baked Chicken


  • 3 Tablespoons  Dijon mustard
  • 2 Tablespoons  pure maple syrup, preferably grade B
  • 2 Tablespoons  peanut or canola oil
  • 1 Tablespoon  finely chopped fresh thyme or 1 teaspoon dried thyme
  • 3/4 Teaspoons  freshly ground black pepper
  • 1/2 Teaspoon  salt
  • 4-4 1/2 Pounds  pounds bone-in, skinless chicken, cut into pieces
  • 1 1/2 Cup  soft whole-wheat fresh breadcrumbs

Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold — no forks and knives required! For best flavor, shop for locally raised natural chicken and grade B maple syrup.

Click here to see 15 Easy Chicken Dinner Recipes.


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

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

Combine the breadcrumbs and the remaining 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.

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

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