Dijon Maple Chicken

I'm a big fan of recipes that use pantry and fridge-staple ingredients, have zero chopping, yet feel a little fancy! This Dijon Maple Chicken is one of those dishes. I coat boneless chicken thighs in a tamari-spiked, sweet mustard glaze then bake until they're super juicy and caramelized. Gluten-free, egg-free, dairy-free.

Course Main Course

Cuisine American, French

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 290kcal

Author Tessa

Ingredients

1 ½ lbs boneless, skinless chicken thighs
1 ½ tablespoons avocado oil
3 tablespoon Dijon mustard
2 tablespoon maple syrup
1 tablespoon tamari or gluten-free soy sauce
2 cloves garlic minced
1 teaspoon dried thyme
½ tablespoon dried rosemary
½ teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 425°F and spray a 9x9 or 11x7-inch baking dish with cooking spray.
Whisk avocado oil with the Dijon, maple syrup, tamari, garlic, thyme, rosemary, salt, and pepper, then toss the chicken in it.
Transfer chicken to the baking dish and drizzle any remaining Dijon mixture over the top.
Roast 20 to 25 minutes, until the chicken reaches 165°F.
Serve with rice or vegetables.

Notes

Storage: Cool leftovers then transfer to an airtight container. Store in the refrigerator for up to 3 days, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.

Reheating: Place the chicken in an ovenproof dish, add a splash of water, and cover tightly with foil. Place in the oven at 350°F for 10-15 minutes until warmed through.

Nutrition