1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon rice vinegar
5-6 chicken thighs
salt and pepper
Preheat the oven to 450º F.
Mix together the Dijon mustard, maple syrup and rice vinegar.
Salt and pepper the thighs, then place them in the baking dish – I used 2.5 quart oval casserole dish ( 13 inches * 9 inches *4 inches deep).
Pour the maple-mustard mixture over the thighs, turning them a couple times to fully coat them.
Place the baking dish with chicken thighs, uncovered, into the oven, and bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the chicken thighs with the sauce 2 or 3 times during the last 20 minutes of baking.
Serve the chicken thighs immediately, on plates, topped with the remaining sauce from the baking dish.
NotesNutritional Info :
per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5