I really like the combination of maple and mustard. Really like it. I have made this recipe several times, with different cuts of chicken, and I’ve loved it every time. It has a little bit of sweetness from the maple syrup, a bit of tang from the mustard, mixed with the crunchy panko crust and juicy chicken. Delicious!
I used chicken breast instead of drumsticks & thighs because I keep those on-hand all the time…and we prefer white meat anyway.
Maple-Mustard Baked Chicken
Source: Eating Well
- 3 Tbs Dijon mustard
- 2 Tbs pure maple syrup
- 2 Tbs canola oil, divided
- 1 Tbs finely chopped fresh thyme, or 1 tsp dried
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or boneless, skinless breasts)
- 1 1/2 cups panko breadcrumbs
- 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.
- Preheat oven to 400°F. Set a wire rack on a large baking sheet.
- 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.
- Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes.