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Holy-Yum-Yum Chicken

ChickenGastro-PubOven

Time: 45 minutes

Yield: 4 servings

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About

Holy-Yum-Yum Chicken is heaven-sent, oven-baked chicken. It's as simple as the name suggests. The chicken is braised in a tangy, sweet, and simple sauce with notes of smoky maple and mustard, until it's tender, savory, and just pure joy to eat. Then it's drizzled with a sauce created from the cooking liquids, ensuring the flavor is bold, comforting, and beautiful. That's all there is to it. Holy-Yum-Yum Chicken shows us that something can be both divinely good and a simple dinnertime delight at the same time!

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Ingredients

  • 1/2 cup Dijon mustard
  • 1/4 cup pure maple syrup
  • 1 tablespoon rice wine vinegar, seasoned or unseasoned
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds chicken thighs, boneless and skinless, most of the fat removed and discarded
  • 1 tablespoon cornstarch
  • fresh rosemary, optional, to taste, for garnish

Directions

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -Line an 8x8-inch oven-proof pan with two layers of tin foil.

Step 3 -In a small bowl, whisk the Dijon mustard, the maple syrup, the rice wine vinegar, the salt, and the pepper together.

Step 4 -Place the chicken in the prepared pan.

Step 5 -Pour the sauce mixture over top of the chicken and turn the chicken to coat.

Step 6 -Bake the chicken, uncovered, until it is cooked through to 165 degrees F internally, about 40 minutes.

Step 7 -Transfer the chicken to a plate to rest for 5 minutes. Keep the liquid in the pan.

Step 8 -Whisk the cornstarch into the liquid in the pan until a thick sauce forms. Make sure to do this while the liquid is still hot.

Step 9 -Drizzle the chicken with the sauce and garnish with the rosemary.

Step 10 -Serve.

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