Maple-Mustard Baked Chicken

posted by 5 years ago


3 Tbs. Dijon mustard

2 Tbs. 100% pure maple syrup

2 Tbs. peanut or canola oil, divided

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

3/4 tsp. freshly ground pepper

Coarse salt & fresh ground pepper, to taste

4 (4 1/2 lbs.) bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed

1 1/2 c. Schar- Pan grati (bread crumbs)


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, or up to 6 hours. Preheat oven to 400°. 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°, 35 to 40 minutes.

tags:  chicken, baked, bread crumbs, poultry, Maple-Mustard Baked Chicken
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