Maple-Mustard Baked Chicken

posted by 2 years ago


3 Tbs. gluten free Dijon mustard

2 Tbs. pure maple syrup

2 Tbs. peanut or canola oil, divided

1 Tbs. finely chopped fresh thyme, or 1 tsp. dried

Coarse salt & fresh ground black pepper, as desired

4-4½ pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed

1½ cups gluten free breadcrumbs


Whisk mustard, maple syrup, 1 Tbs. 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 gluten free breadcrumbs and the remaining 1 Tbs. 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, about 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled. (Yield: 8 servings)

tags:  maple-mustard baked chicken, chicken, baked, poultry
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