Maple-Mustard Baked Chicken

Name: Maple-Mustard Baked Chicken
Ingredients: 3 tablespoon dijon mustard; 2 tablespoon pure maple syrup, preferably grade b; 2 tablespoon peanut or canola oil; 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme; 3/4 teaspoon freshly ground black pepper; 1/2 teaspoon salt; 4-4 1/2 pound pounds bone-in, skinless chicken, cut into pieces; 1 1/2 cup soft whole-wheat fresh breadcrumbs

Recipe Rehab|April 24, 2013 3:54 pm EST

3.8 (18 ratings)

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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.

Servings

8

Ingredients

3 tablespoon dijon mustard
2 tablespoon pure maple syrup, preferably grade b
2 tablespoon peanut or canola oil
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
4-4 1/2 pound pounds bone-in, skinless chicken, cut into pieces
1 1/2 cup soft whole-wheat fresh breadcrumbs

Directions

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.